Deviled Egg Casserole

Deviled Egg Casserole Recipe

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Jacki Allen


I came home one day to find a clipping of this recipe posted to the cupboard with a note from my husband, "This sounds good!"

It was.. and has become a staple for our post Easter eggs.


★★★★★ 1 vote



  • 6
    hard boiled eggs
  • 1/4 c
  • 1/2 tsp
  • 1/8 tsp
    tabasco sauce
  • 1/4 tsp
  • 1 tsp
    prepared mustard

  • 2 Tbsp
  • 2 Tbsp
  • 1/2 tsp
  • 1 1/4 c
  • 1/4 tsp
    tabasco sauce
  • 1 c
    shredded cheddar cheese
  • 2 lb
    fresh asparagus or 2 (10 oz) pk frozen.

How to Make Deviled Egg Casserole


  1. Make deviled eggs using first six ingredients.
  2. For sauce: Melt butter in saucepan and blend in flour and salt. Gradually add milk and cook, stirring constantly, until mixture thickens and comes to a boil.Add Tabasco and cheese; stir until cheese melts.
  3. Wash and trim asparagus. Cook in boiling salted water for 5-10 minutes, just until tender crisp. Drain.
  4. Place hot asparagus in shallow baking dish. Top with deviled eggs. Spoon sauce over all. Bake in 375 oven for 10 minutes.

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