Deviled Egg Casserole Recipes Recipes Recipe For Deviled

DELICIOUS DEVILED EGGS

Steps:

• 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
• 3. Refrigerate 1 hour or until ready to serve.
• Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

SIMPLE DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

DEVILED EGGS

Steps:

• Cook the eggs in boiling water for 6 minutes and allow to cool
• Peel shells off cooled hard-boiled eggs; slice into halves lengthwise
• Remove yolks from whites and place in a small round bowl
• Mash yolks with a fork into fine pieces
• Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno and salt and black pepper to taste
• Stir mixture until creamy
• Spoon mixture into a piping bag or similar
• Squeeze mixture into egg white halves.
• Sprinkle tops of filled deviled eggs with paprika.
• Chill in refrigerator 1 to 2 hours or until cold before serving.

DEVILED EGG CASSEROLE

Steps:

• 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.

DEVILED EGG CASSEROLE

Steps:

• 1. Remove shells from eggs, and halve lengthwise, remove and mash the egg yolks. Combine mashed yolks with the mayonaise or salad dressing, prepared mustar, the 1/8 teaspooon salt, and dash of pepper. Refill egg whites with the yolk mixture; set aside.
• 2. In a saucepan bring chicken broth to boiling. Add uncooked rice and celery; return to boiling. Reduce heat; cook, covered, for 15 minutes. Mean, while, prepare cheese sauce. In medium pan melt butter; stir in flour, the 1/2 teaspoon salt, and dash of pepper. Add milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in cheese and heat till melted; set aside.
• 3. Stir ham and 1 cup of the cheese sauce into the rice. Turn into a 12x 7 1/2x2-inch baking dish. Arrange the deviled eggs atop rice mixture, pressing each lightly into rice mixture. Sprinkle with paprika. Bake, covered, in a 350 oven for 25 to 30 minutes or till heated through.