baked-deviled-eggs-with-asparagus

Baked Deviled Eggs with Asparagus

4 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Nana J
Recipe by  Nana J

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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)

Rate This Recipe
mjk
3

mjk

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 my food processor and ground the ham. I added the yolks and other ingredients to processor and made it in no time. I used only 6 eggs and 1 pound of asparagus. I also cut the cheese sauce to 3 tbsp each of flour and butter, added only 1 cup of milk and made the sauce. Once I had piped the yolk mixture into the whites I used an 8" square pan. Piping the yolks by cutting a corner off a ziploc or other plastic bag made it easy and clean up a breeze. I prefer Panko style bread crumbs but used the corn flakes and loved it. Will make many more times as my husband doesn't like deviled eggs or asparagus but loved this.

Daniel
1

Daniel

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 people that can handle this much cream, butter, & cheese and it looks beautiful! I will be making this again, but plan to modify it with a sharper cheddar and finding a way to make a vegetarian alternative. Possible something with mushroom or marinated artichoke.

berfoogla
0

berfoogla

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 652 cal
  • 33%
  • Fat
  • 44.9 g
  • 69%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 32.2 g
  • 64%
  • Cholesterol
  • 457 mg
  • 152%
  • Sodium
  • 1036 mg
  • 41%

Based on a 2,000 calorie diet

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