This week we have yet another deviled egg recipe. I can’t stop, and I don’t know if I want to.
This is Deviled Egg Casserole!
- 6 hard-boiled eggs
- ¼ cup mayonnaise
- ½ teaspoon salt
- ⅛ teaspoon hot sauce (optional)
- ¼ teaspoon paprika
- 1 teaspoon prepared mustard
- 2 packages (10 0z each) frozen asparagus or 2 pounds fresh
- For Cheese Sauce:
- 2 Tablespoons butter
- 2 Tablespoons flour
- ½ teaspoon salt
- 1¼ cups milk
- ¼ teaspoon hot sauce (optional)
- 1 cup shredded Cheddar cheese
- Cool eggs; remove shells and cut into lengthwise halves. Slip out yolks; sieve and mix well with mayonnaise, salt, sauce, paprika and mustard. Refill the whites, using a pastry tube if desired.
- Cook frozen asparagus according to package directions. (If using fresh asparagus, cooking in boiling salted water for 5 to 10 minutes until crisp-tender and drain OR toss asparagus with olive oil, salt and pepper and roast at 425 degrees for 7-10 minutes.)
- Place hot asparagus in shallow baking dish, top with deviled egg halves. Spoon hot cheese sauce all over. Bake in 375 degree oven for 10 minutes. Makes six servings.
- Cheese Sauce:
- Melt butter in saucepan; blend in flour and salt. Gradually stir in milk and cook, stirring constantly, until mixture thickens and comes to a boil. Add pepper sauce and cheese, stir until cheese melts.
This also is another newspaper recipe this week. If anyone can find the paper and the year, I would appreciate it! (I’m looking at you, Camille!) The recipe has 1968 written on the back, which may or may not be accurate.
I feel like I should have busted this out after Easter. This seems like a casserole that should be made either to be served with or with leftovers from Easter dinner.
It is asparagus season here in Michigan, so I was able to get my hands on a lot of nice, fresh asparagus. I fudged the instructions a bit on prep. I really, really don’t like boiled asparagus and it seemed like a shame to do that to this fresh asparagus, so I precooked it by roasting it with salt, pepper and olive oil at 425 for about 9 minutes. Roasting is my favorite way to have asparagus!
I have to say, this came together really fast and so I didn’t get many pictures. I was also hampered in taking pictures because I was busy fending off Alex while she tried to snatch the deviled eggs and stuff them in her mouth. At the same time Tom was trying to snatch the roasted asparagus and stuff it in his mouth. I had to be on my game. And it made me kind of afraid for when TJ gets big enough to snatch food, too.
Covered with cheese sauce? Yes. Yes, please.
“Is it good?”
“It’s interesting. Not bad at all.”
“Better than cold deviled eggs?”
The Verdict: Not Bad
From The Tasting Notes –
This ended up being good, but also a strange casserole. Mostly because the deviled eggs were hot. It kind of threw us all off. Alex ate it, but not with the ferocity she normally saves for deviled eggs. The cheese sauce and asparagus combo was a good one, but the eggs didn’t really add much. And this recipe for deviled eggs was actually a pretty good one, if a bit on the salty side, so it wasn’t that they could have been better. The warmth was just…wrong. I would have much rather had the asparagus covered with cheese and then a cold deviled egg on the side.