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ultimate deviled egg casserole

(1 rating)
It's not a very photogenic food, but it tastes good!  

It tastes better than it looks!
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

It starts out as deviled eggs, but then mushrooms, onions & sour cream are added to the mix! A wonderful side dish & perfect for Easter!!!! You can probably even make a sandwich out of it too! YUM!

(1 rating)
yield 6 - 8
prep time 2 Hr 5 Min
cook time 55 Min

Ingredients For ultimate deviled egg casserole

  • 12 x lg
    eggs
  • 16 oz pkg
    sour cream
  • 1/2 tsp
    celery salt
  • 1/4 tsp
    pepper
  • 1 1/2 Tbsp
    yellow mustard
  • 2 Tbsp
    dill pickle, minced
  • 4 Tbsp
    butter
  • 8 oz pkg
    mushrooms, sliced
  • 1 lg
    onion, chopped
  • 2 can
    cream of mushroom soup
  • 8 oz pkg
    cheddar cheese, shredded

How To Make ultimate deviled egg casserole

  • 1
    Hard boil the eggs using this method: https://www.justapinch.com/recipes/breakfast/egg-breakfast/hard-boiled-eggs-in-the-oven.html?p=4 & let cool about 1 1/2 hours in refrigerator. NOTE: I LOVE IT & WON'T DO HARD BOILED EGGS ANY OTHER WAY ANYMORE!
  • 2
    Preheat oven to 350 degrees F.
  • 3
    Peel eggs & cut lengthwise into halves. Carefully remove yolks & place in small bowl. Mash yolks. Place egg whites in greased 9" x 13" baking dish. Set aside.
  • 4
    In bowl with yolks, add 5 tbsp sour cream, mustard, salt, pepper & minced dill pickle; stir to combine. Fill mixture into small ziplock bag & snip off small corner & fill whites with yolk mixture.
  • 5
    In a large skillet, melt butter until bubbling. Saute mushrooms & onions until tender, about 5 minutes. Remove from heat & let cool 15 minutes. Stir in remaining sour cream & soup; mix well. Mixture should be somewhat thick.
  • 6
    Carefully spread mixture over filled eggs, spreading evenly. Sprinkle with cheese & bake 20 minutes or until cheese melts. Serve warm or cold.
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