Baked Deviled Eggs with Asparagus recipe

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Ingredients

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
10 hard-cooked eggs, peeled and sliced in half lengthwise
1 (4.5 ounce) can deviled ham spread
1 tablespoon heavy cream
1 teaspoon grated onion
¾ teaspoon dry mustard powder
½ teaspoon Worcestershire sauce
½ teaspoon salt
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
2 cups shredded mild Cheddar cheese
¼ teaspoon dry mustard powder
salt to taste
⅛ teaspoon ground black pepper
1 cup crushed corn flake cereal
2 tablespoons butter, melted

Nutrition Info

651.9 calories
carbohydrate: 33.1 g
cholesterol: 414.1 mg
fat: 44.9 g
fiber: 3.5 g
protein: 32.2 g
saturatedFat: 24.2 g
servingSize: -
sodium: 971.1 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.

  3. Scoop yolks out of hard-cooked eggs and transfer to a bowl, mash yolks with a fork.

  4. Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.

  5. Fill cavities in egg halves with the yolk mixture, set deviled eggs aside.

  6. Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.

  7. Whisk in milk, a little at a time, until the sauce is smooth and thickened, reduce heat to low and simmer for 5 minutes.

  8. Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper, stir sauce until cheese is melted and incorporated.

  9. Spread asparagus into the bottom of a 9x13-inch baking dish.

  10. Arrange the deviled eggs on top of asparagus, pour the cheese sauce evenly over the deviled eggs.

  11. Mix crushed corn flakes with 2 tablespoons melted butter in a bowl, sprinkle over the casserole.

  12. Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.

Recipe Yield

6 servings

Recipe Note

My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago.

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