Best Baked Deviled Eggs Recipes

BAKED DEVILED EGGS WITH ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
• Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
• Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
• Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
• Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
• Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
• Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
• Spread asparagus into the bottom of a 9x13-inch baking dish.
• Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
• Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
• Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.

BOB'S BAKED DEVILED EGGS.

Steps:

• 1. After shelling eggs. cut in 1/ lengthwise. Remove yolks; Mash with a fork. combine with 1/4 cup sour cream, mustard, salt, and one teaspoon of hot sauce. Refill egg whites and set a side.
• 2. Saute green pepper and onion in butter is a skillet. stir in 1 teaspoon hot sauce, pimento, soup, and remaining cup of sour cream..
• 3. Pour into a 12x8inch baking dish. Place deviled eggs on top, yolk side up. Sprinkle with paprika and cheese. Bake uncovered at 325 for 25 minutes or till heated through. serve over hot cooked asparagus spears...

BAKED DEVILED EGGS

Steps:

• Boil eggs and cool
• Peel eggs, cut in half lengthwise and place yoke into a separate bowl to prepare stuffing
• Mix egg yolks, 6 tbs sour cream, prepared mustard and salt
• Fill egg whites with deviled egg mixture and set aside
• Saute green pepper, onions and pimentos in 1½ tbl butter
• Add cream of musroom soup to vegetable mixture
• Stir in 1 c sour cream (or half yogurt/half sour cream)
• Spoon 1/2 of mushroom mixture into bottom of large casserole dish
• Place deviled eggs on top of mushroom mixture
• Spoon remaining mushroom mixture over deviled eggs
• Top with shredded cheddar cheese
• Bake 20 minutes at 350
• Serve over toasted English muffin halves or potato latkes