A unique and satisfying dish using hard-boiled eggs. A great way to use up those extra hard-boiled eggs from Easter, too!
8 large hard-boiled eggs
1 cup shredded sharp cheddar cheese - divided use
3 tablespoons milk
1/2 teaspoon salt (optional)
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 (8-ounce) cans tomato sauce
Hot cooked rice (optional)
Parsley sprigs (optional)
- Preheat oven to 350ºF.
- Cut eggs in half lengthwise. Remove yolks and set whites aside.
- In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8x8x2-inch baking dish.
- In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 15 minutes.
- Serve over rice and garnish with parsley, if desired.
Makes 4 servings.
Recipe provided courtesy of the American Egg Board.