Deviled Egg & Spinach Casserole
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|12 large||hard boiled eggs|
|3 Tbsp||yellow mustard|
|1/4 tsp||dry mustard|
|4 pkg||spinach, frozen chopped (10 ounces each)|
|1/2 c||butter, room temperature|
|1/4 c||all purpose flour|
|2 c||sharp cheddar cheese, shredded|
|1 tsp||worcestershire sauce|
|1/4 tsp||tabasco sauce|
Los Angeles, CA (pop. 3.8M)
Member Since Apr 2011
I prefer to rinse and use the frozen spinach, solely because when using fresh spinach you need to be sure to THOROUGHLY wash all the spinach of dirt. I've tried using fresh, and didn't clean it as well as I thought I did... needless to say it ruined the entire dish! Sad day in my amateur cooking career, but it gives me a good laugh now that I look back on it!
Cut eggs in half lengthwise and remove yolks.
Mash yolks with mayonnaise, mustard, and pepper. Once desired texture is reached fill egg whites with mixture. Set aside.
Cook spinach, drain, and squeeze out excess water.
Melt butter in saucepan and blend in flour. Gradually add milk, stirring constantly while cooking over medium heat until sauce thickens.
Reserving about 1/4 cup grated cheese, stir remaining cheese into sauce until melted. Then add Worcestershire sauce, salt, and Tabasco sauce.
Place spinach in a lightly greased 3 quart baking dish with half of the cheese sauce. Mix together.
Place deviled egg halves on top of spinach and cover with remaining sauce.
Sprinkle the remaining cheese over all. And bake at 375°F for about 25 minutes, or until bubbly and lightly browned.
Eat & Enjoy!