Deviled Egg Casserole

Deviled Egg Casserole

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virginia duncan

By
@duncan2929

This is a great idea to use deviled eggs with cause who doesn't like deviled eggs.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 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

How to Make Deviled Egg Casserole

Step-by-Step

  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.

Printable Recipe Card

About Deviled Egg Casserole

Main Ingredient: Eggs
Regional Style: American
Hashtags: #eggs #deviled



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