-
-
My review
Baked Deviled Eggs with Asparagus
Nana J
"My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 652 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
- Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
- 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.
- Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
- Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
- Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
- Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
- Spread asparagus into the bottom of a 9x13-inch baking dish.
- Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
- Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
- Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
Nutrition Facts
Per Serving: 652 calories; 44.9 g fat; 33.1 g carbohydrates; 32.2 g protein; 414 mg cholesterol; 971 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6Most helpful
Most positive
Least positive
Newest
12/30/2012
This is just as good as the author says it is. What an easy and delicious recipe. I made a few changes because I did not need this much and I prefer chopping ham to buying ham spread. I used ...
12/1/2013
I have had this recipe in a Junior League of Lafayette cookbook from 2001 and I had been meaning to try it, so I did a test run last night. Deliciously decadent and must be shared with lot of pe...
5/5/2018
This turned out really good. I wasn't sure about the deviled ham but it worked well in this. The only change I made was to use Panko bread crumbs instead of the corn flakes. We don't eat cereal ...
5/29/2016
I liked it very much. I don't know what 'ham spread' is and I can't buy it anyway. I opened a tin of duck pate with foie gras in it. Scrumptious!