Deviled Egg Spinach Casserole Recipes

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SPINACH DEVILED EGGS



Spinach Deviled Eggs image

Spinach adds unexpected color and flavor to this tasty variation on deviled eggs. They're easy to make and are an attractive addition to a party spread. -Dorothy Sander of Evansville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 9

12 hard-boiled large eggs
1/4 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons butter, softened
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
4 bacon strips, cooked and crumbled
1/2 cup frozen chopped spinach, thawed and squeezed dry

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, butter, sugar, pepper and salt; mix well. Stir in bacon and spinach. Stuff or pipe into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 146 calories, Fat 12g fat (4g saturated fat), Cholesterol 221mg cholesterol, Sodium 194mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

SPINACH DEVILED EGGS



Spinach Deviled Eggs image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 2 dozen eggs

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
9 ounces baby spinach leaves
2/3 cup mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
12 hard-cooked eggs, peeled and halved lengthwise, yolks removed and reserved
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
24 sprigs fresh chervil or thyme, for garnish

Steps:

  • Heat 1 tablespoon oil in a large saute pan over medium heat. Add spinach and cook, tossing occasionally, until wilted and starting to look dry, about 5 minutes. Transfer spinach to paper towels, and squeeze out excess liquid.
  • Place spinach and mayonnaise in a food processor, and blend until very smooth. Pass through a fine sieve, and discard solids. In a clean food processor bowl, pulse spinach mixture, mustard, yolks, and remaining 1 tablespoon oil. Add salt and pepper, and pulse to combine.
  • Transfer mixture to a large piping bag fitted with a 1/2-inch star tip, and pipe filling into each egg-white half. Alternatively, spoon filling into whites. Garnish each with a small sprig of chervil or thyme, and serve immediately.

SPINACH DEVILED EGGS



Spinach Deviled Eggs image

These look great on the table, and the spinach add great flavor. I got this recipe from my sister in law and everyone loves them.

Provided by Nicole Brummett

Categories     Lunch/Snacks

Time 15m

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 9

12 hardboiled egg
1/4 cup mayonnaise
2 tablespoons vinegar
2 tablespoons butter, softened
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt (I prefer seasoned salt)
1/2 cup frozen chopped spinach, thawed and squeezed dry
4 slices bacon, cooked and crumbled

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside.
  • In a small bowl, mash yolks with a fork.
  • Stir in the mayonnaise, vinegar, butter, sugar, pepper, and salt.
  • Add spinach and mix well.
  • Stir in the bacon; spoon into egg whites.
  • Serve immediately.

EGG AND SPINACH CASSEROLE



Egg and Spinach Casserole image

A light egg dish great for any brunch.

Provided by momof3m's

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 12

Number Of Ingredients 8

6 eggs, beaten
¾ cup onion, chopped
¼ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package small curd cottage cheese
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
salt and pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
  • Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 5.6 g, Cholesterol 157.6 mg, Fat 24.4 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 14.6 g, Sodium 529.7 mg, Sugar 1.1 g

DEVILED EGG CASSEROLE



Deviled Egg Casserole image

Make and share this Deviled Egg Casserole recipe from Food.com.

Provided by Hey Jude

Categories     Brunch

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 142.5, Fat 9.2, SaturatedFat 4.1, Cholesterol 223.9, Sodium 241.9, Carbohydrate 4.3, Sugar 0.7, Protein 10.1

SCRAMBLED EGG SPINACH CASSEROLE



Scrambled Egg Spinach Casserole image

Here's a fantastic make-ahead casserole that's ideal for company. Nutmeg is a wonderful complement to the sausage, spinach and mild feta.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 17

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
2 cups 2% milk
1/2 pound bulk Italian sausage
1/2 cup chopped sweet onion
12 eggs
3 tablespoons half-and-half cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) crumbled feta cheese
TOPPING:
3/4 cup soft bread crumbs
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely., Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish; set aside., In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika., Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 319 calories, Fat 21g fat (10g saturated fat), Cholesterol 360mg cholesterol, Sodium 763mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

AVOCADO AND EGG BREAKFAST SANDWICH



Avocado and Egg Breakfast Sandwich image

A variation on avocado toast, this is a quick, easy, and wholesome start to your day! I like to use bagels for this sandwich, but any bread will work!

Provided by moonlighthemm

Categories     Breakfast Sandwiches

Time 10m

Yield 2

Number Of Ingredients 6

1 bagel, sliced in half
1 tablespoon cooking oil
1 large egg
1 small avocado, peeled and pitted
salt and ground black pepper to taste
2 tablespoons softened cream cheese

Steps:

  • Toast sliced bagel in a toaster until golden brown.
  • While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
  • Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
  • Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 31.6 g, Cholesterol 109 mg, Fat 27.5 g, Fiber 6.7 g, Protein 10.6 g, SaturatedFat 6.8 g, Sodium 321.6 mg

CREAMY CHEDDAR AND SPINACH CASSEROLE



Creamy Cheddar and Spinach Casserole image

Broccoli or spinach casserole.

Provided by Teresa

Time 1h5m

Yield 10

Number Of Ingredients 15

butter-flavored cooking spray
3 tablespoons butter
1 medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup grated sharp Cheddar cheese
1 cup mayonnaise
2 large eggs
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons lemon juice
½ teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
½ cup seasoned bread crumbs
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
  • Melt 3 tablespoons butter in a skillet over medium-low heat. Add onions and saute until translucent, 5 to 7 minutes. Transfer to a bowl.
  • Add spinach, condensed soup, Cheddar cheese, mayonnaise, eggs, Worcestershire sauce, lemon juice, seasoned salt, garlic powder, and pepper to the onions; stir to combine. Pour mixture into the prepared casserole. Sprinkle bread crumbs evenly over top and dot with remaining butter.
  • Bake in the preheated oven for 45 minutes.

Nutrition Facts : Calories 339.6 calories, Carbohydrate 10.9 g, Cholesterol 72.8 mg, Fat 30.4 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 9.5 g, Sodium 644.7 mg, Sugar 2.1 g

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