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Terrific Brunch dish,
Make and share this Deviled Egg Casserole recipe from Food.com.
- 12 hard-boiled eggs, peeled and rinsed
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 2 cups skim milk or 2 cups low-fat milk
- 1⁄2 cup swiss cheese, grated
- 2 tablespoons dijon-style mustard, divided
- 1 teaspoon Worcestershire sauce, divided
- 1⁄4 cup fresh finely grated parmesan cheese
- Cut eggs in half lengthwise.
- Remove yolks and mash on a flat plate with a fork.
- Set aside.
- Place egg white halves in a 13x9x2-inch glass baking dish.
- Set aside.
- Make sauce by melting butter in a medium saucepan over low heat.
- Stir in flour, salt and white pepper.
- Cook 1 minute with mixture bubbling.
- Whisk in milk gradually, bring to a boil, stirring constantly.
- Boil 1 minute, stirring.
- Add cheese; stir until melted and smooth.
- Measure out 1/2 C.
- of sauce in a small bowl and add 1 T.
- mustard and 1/2 tsp.
- Worcestershire sauce; stir to blend.
- Pour over mashed egg yolks and mix until smooth.
- Fill egg white halves with egg yolk mixture, dividing evenly.
- Add remaining 1 T.
- mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
- Pour sauce over top of filled eggs.
- Sprinkle tops of eggs with Parmesan cheese.
- Bake in a preheated 375°F oven for 25 minutes, or until tops are lightly browned.
- Serve hot.
This was good, although I'd not make it as a 'stand-alone.' It'd be real good at breakfast with bacon, ham or sausage along with it, or as a pot-luck type of dish. I had a little trouble with the preparation. The directions say to bring the liquids to a boil and then stir constantly, over a low heat. Maybe it's just me because I have never been able to bring liquids to a boil, and keep them boiling while stirring, over a low heat. Next time I'll certainly make it the day before and let it sit in the fridge overnight, rather than doing it the same day. Thanks.
This was very good indeed. I too would fix this to go along with a ham or sausage dinner as a companion dish or take it to a "bring a dish to pass' event. In fact I think I'll make this to go along with a ham cookout I'll be having the end of the month. Everyone likes deviled eggs and this I think will do very nicely. Thanks for sharing this.