Deviled Egg Casserole
by RetroRuth | Oct 14, 2019 |
From Newspaper Clipping, 1968
[cooked-sharing]
6 hard-boiled eggs
¼ cup mayonnaise
½ tsp salt
⅛ tsp hot sauce
⅛ tsp paprika
1 tsp prepared mustard
2 pounds fresh or frozen asparagus
Cheese Sauce
2 tbsp butter
2 tbsp flour
½ tsp salt
1 ¼ cups milk
¼ tsp hot sauce
1 cup shredded Cheddar cheese
1Cool 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.
2Cook 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.)
3Place 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.
Yield: Makes six servings.
Cheese Sauce
4Melt 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
Ingredients
6 hard-boiled eggs
¼ cup mayonnaise
½ tsp salt
⅛ tsp hot sauce
⅛ tsp paprika
1 tsp prepared mustard
2 pounds fresh or frozen asparagus
Cheese Sauce
2 tbsp butter
2 tbsp flour
½ tsp salt
1 ¼ cups milk
¼ tsp hot sauce
1 cup shredded Cheddar cheese
Directions
1Cool 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.
2Cook 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.)
3Place 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.
Yield: Makes six servings.
Cheese Sauce
4Melt 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
AuthorRetroRuth