Ingredients: 10 Serves: 12 Nutrition information Advertisement ingredients Units: US 12 hard-boiled eggs, peeled and rinsed 2 tablespoons butter or 2 tablespoons margarine 2 tablespoons flour 1⁄2 teaspoon salt 1⁄8 teaspoon white pepper 2 cups skim milk or 2 cups low-fat milk 1⁄2 cup swiss cheese, grated 2 tablespoons dijon-style mustard, divided Preheat oven to 375°. Divide Sausage Deviled Eggs among 8 (4-inch) ovenproof ramekins or other small baking dishes. In a medium saucepan, melt butter over medium heat. Whisk in flour, and cook for 1 minute. Gradually whisk in milk until smooth, and bring to a boil. Cook, whisking constantly, until thickened.
Once Upon a Family Deviled Egg Casserole
Keep those Easter eggs! This is our favorite way to use up hard-boiled eggs. If you're going to make a deviled egg platter, surprise everyone with this recipe. This filling has a creamy and interesting texture from the crunchy bits of dill pickles and the crisp bacon pummeled over the top. Deviled Eggs 4 hard-boiled eggs 1 (2 1/4 ounce) can deviled ham 1⁄2 teaspoon Worcestershire sauce 1⁄2 teaspoon grated onion 1⁄2 teaspoon salt 1⁄2 teaspoon dry mustard 1 dash pepper 2 tablespoons milk Broccoli 1 (10 ounce) package chopped broccoli, cooked and well-drained Sauce 1 1⁄2 tablespoons butter 1 1⁄2 tablespoons flour 1 dash dry mustard Cut hard cooked eggs in halves, lengthwise. Remove the yolks from the whites, and mash the yolks with the soft butter. Add the Worcestershire sauce, mustard, onion and salt; mix well. Stuff the hard cooked egg whites generously with the mixture. Arrange in a greased casserole, or baking dish. How To Make deviled egg casserole. Remove shells from eggs, and halve lengthwise, remove and mash the egg yolks. Combine mashed yolks with the mayonaise or salad dressing, prepared mustar, the 1/8 teaspooon salt, and dash of pepper. Refill egg whites with the yolk mixture; set aside. In a saucepan bring chicken broth to boiling.
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Cool the eggs to make them easy to peel: Once the eggs are done cooking, carefully move them to an ice bath (a bowl filled with ice and water). Let stand 5 minutes, or until completely cooled. Lightly crack each egg and peel them under running water. Use a piping bag for easy filling: A piping bag or a ziplock bag with one corner snipped off. Instructions. Place the eggs in a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes. Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Instructions. Fill a large saucepan with about 3 inches of water. Bring to a slow boil over medium-high heat. Using a ladle or large spoon, gently lower the eggs into the pan, making sure they are in a single layer and not crowded. Bring the water back to a slow boil and cook for 10 minutes. Instructions. Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes. While the eggs are boiling prepare an ice water bath and set aside.
This recipe originally appeared in the March 1963 issue of The State
Directions. Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot, and let sit for 17 minutes. Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside. Drain eggs and fill the pan with very cold water. Get a pot of water to boiling. Once it's boiling, gently and carefully add the eggs into the pot. Set a timer for 12 minutes. Once the timer goes off, drain the water out of the pot and add the eggs into an ice both (just fill a large bowl with lots of ice and cool water. Let the eggs sit in that ice bath for at least 30 minutes.
Melt butter in large skillet, saute pepper and onions until tender. Remove from heat. Stir in pimento, soup and 3/4 cup sour cream. Place 1/2 mixture in 1 quart casserole. Arrange eggs, cut side up in single layer in dish. Pour remaining soup mixture over top. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. Add review Share Mayonnaise - Mixed with egg yolks, it creates a smooth and silky cream filling. Salt And Pepper - Add it to taste. Paprika - For garnish. You can also use cayenne, chili flakes, and chili powder. Sweet Gherkin Pickles - For garnish. Again, dill pickles are fine. Diced Pimentos - Hold on - what are pimentos, and where do I find them?
Deviled Egg Casserole Hard Boiled Egg Casserole Recipe How To Make It
HOW TO MAKE DEVILED EGGS Hard boil eggs and let cool. Crack egg shells and peel eggs. Cut each egg in half lengthwise. Remove the egg yolks and put them in a medium bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, and vinegar. Add salt and pepper to taste. 1 Cool eggs; remove shells and cut into lengthwise halves. Slip out yolks; sieve and mix well with mayonnaise, salt, sauce, paprika, and mustard. Refill the whites, using a pastry tube if desired. 2 Cook frozen asparagus according to package directions.
