Deviled Egg Casserole

Recipe Rating:
 1 Rating
Serves: 6
Cook Time:
Cooking Method: Stove Top


6 eggs, hard boiled
1/4 c mayonnaise or salad dressing
1 tsp prepared mustard
1/8 tsp salt
dash pepper
2 c chicken broth
1 c long grain rice
1/2 c chopped celery
3 Tbsp butter
3 Tbsp flour
1/2 tsp salt
dash pepper
1 3/4 c milk
1 c shredded sharp cheddar cheese (4 ounces)
1 c diced ham, cooked
- paprika

The Cook

virginia duncan Recipe
Full Flavored
decatur, AR (pop. 1,699)
Member Since May 2012
virginia's notes for this recipe:
This is a great idea to use deviled eggs with cause who doesn't like deviled eggs.
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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.
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.
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.

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