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Deviled Egg Casserole

Yields1 Serving

Tested Recipe!

 6 hard-boiled eggs
 ¼ cup mayonnaise
 ½ tsp salt
  tsp hot sauceoptional
  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 sauceoptional
 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.
Yield: 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