ultimate deviled egg casserole
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!
prep time
2 Hr 5 Min
cook time
55 Min
method
---
yield
6 - 8
Ingredients
- 12 x large eggs
- 16 oz packages sour cream
- 1/2 teaspoon celery salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons yellow mustard
- 2 tablespoons dill pickle, minced
- 4 tablespoons butter
- 8 oz packages mushrooms, sliced
- 1 large onion, chopped
- 2 cans cream of mushroom soup
- 8 oz packages cheddar cheese, shredded
How To Make ultimate deviled egg casserole
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Step 1Hard 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!
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Step 2Preheat oven to 350 degrees F.
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Step 3Peel 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. -
Step 4In 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.
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Step 5In 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.
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Step 6Carefully spread mixture over filled eggs, spreading evenly. Sprinkle with cheese & bake 20 minutes or until cheese melts. Serve warm or cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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