Baked Deviled Eggs With Asparagus Recipes

ASPARAGUS DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise. Remove the yolks and put the yolks into a small bowl and set the white eggs aside.
• Take the cooked asparagus and cut off the tips and ends leaving the soft green middle. Put them in a blender and puree. Take the pureed asparagus and put in a towel and twist until all moisture has been removed. First of all, don't worry - when the moisture is all out, the asparagus scrapes easily off the towel (weird, but oh so true!) and if you just soak the towel with some dish soap at the end, it won't stain the towel green. I hear you can use cheese cloth, but I didn't have any and just wanted to get this part done. I used a towel, twisted the top and squeezed and squeezed until I couldn't get anymore liquid out.
• Add the asparagus and the egg yolks into a blender and blend together. Add your mayonnaise and scallions or shallot, salt & pepper and your garlic powder if you're using and again blend until smooth.
• Fill the white egg halves with the mixture. You can decorate with the removed Asparagus tips.
• Cover with plastic wrap and chill until ready to serve.
• ENJOY!

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG

Steps:

• For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
• For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
• Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

SCRAMBLED EGGS WITH ASPARAGUS

Steps:

• Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
• Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
• Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
• Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

SQUARE DEVILED EGGS

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
• Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish.
• While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
• Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip.
• Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.

SCRAMBLED EGGS OVER ASPARAGUS

Steps:

• Preheat your oven to 425 degrees F.
• Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
• Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
• In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
• Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
• Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
• While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

EGGS BAKED WITH ASPARAGUS

Steps:

• Steam the asparagus for about three minutes, or until they just become tender.
• Preheat the oven temperature to 400 degrees.
• Butter a two-cup shallow baking dish.
• Beat the egg and egg whites with the milk and add salt and Parmesan cheese. Pour mixture into the baking dish and place asparagus on top. Bake for 15 minutes, then serve.

ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS

Steps:

• To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
• Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
• Bake in preheated oven for 30 minutes.

OVERNIGHT ASPARAGUS AND EGG BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

SKILLET-BAKED EGGS AND ASPARAGUS

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

BAKED DEVILED EGGS WITH ASPARAGUS

Steps:

• 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.

ASPARAGUS AND EGG CASSEROLE

Steps:

• Melt butter; blend in flour and mustard and wisk until smooth.
• Add milk gradually, stirring constantly so it doesn't lump.
• Cook, stirring, until thickened.
• Season with salt, pepper, and celery salt.
• Reserve 1/2 cup potato chips.
• Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
• casserole.
• Pour sauce over all.
• Top with remaining 1/2 cup potato chips.
• Bake 20-30 minutes@ 350F or until bubbly.

ROASTED ASPARAGUS AND EGGS

Steps:

• Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
• In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
• Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
• Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

BAKED DEVILED EGGS WITH ASPARAGUS

Steps:

• 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.

HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS

Steps:

• Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
• Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.

BAKED DEVILED EGGS WITH ASPARAGUS

Steps:

• 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.

BAKED DEVILED EGGS WITH ASPARAGUS

Steps:

• 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.