deviled egg casserole

Name: Deviled Egg Casserole
Yield: 6
Ingredients: 6 - hard boiled eggs; 1/4 cup(s) mayonnaise; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) tabasco sauce; 1/4 teaspoon(s) paprika; 1 teaspoon(s) prepared mustard; ## CHEESE SAUCE; 2 tablespoon(s) butter; 2 tablespoon(s) flour; 1/2 teaspoon(s) salt; 1 1/4 cup(s) milk; 1/4 teaspoon(s) tabasco sauce; 1 cup(s) shredded cheddar cheese; 2 pound(s) fresh asparagus or 2 (10 oz) pk frozen.

(1 RATING)

62 Pinches

Jacki Allen

Madison, WI

Updated on Jun 11, 2011

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.

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yield 6 serving(s)

Ingredients

6 - hard boiled eggs
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon tabasco sauce
1/4 teaspoon paprika
1 teaspoon prepared mustard
CHEESE SAUCE
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 1/4 cups milk
1/4 teaspoon tabasco sauce
1 cup shredded cheddar cheese
2 pounds fresh asparagus or 2 (10 oz) pk frozen.

How To Make deviled egg casserole

Step 1

Make deviled eggs using first six ingredients.

Step 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.
Step 3

Wash and trim asparagus. Cook in boiling salted water for 5-10 minutes, just until tender crisp. Drain.
Step 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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