Baked Deviled Eggs with Asparagus

4
Nana J 0

"My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago."

Ingredients

1 h {{adjustedServings}} servings 652 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 414 mg
  • 138%
  • Sodium:
  • 971 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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

4
  1. 4 Ratings

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This is just as good as the author says it is. What an easy and delicious recipe. I made a few changes because I did not need this much and I prefer chopping ham to buying ham spread. I used ...

I have had this recipe in a Junior League of Lafayette cookbook from 2001 and I had been meaning to try it, so I did a test run last night. Deliciously decadent and must be shared with lot of pe...

Ditto Maria's comment. Great recipe, the kids even ate it!