Devilled Egg Casserole

Deviled Egg Casserole Recipe: A Tasty Twist on a Classic Dish

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Devilled Egg Casserole is a delicious and comforting dish that combines the classic flavors of devilled eggs with a creamy cheese sauce. This recipe is perfect for a family dinner or a potluck gathering.

History

Devilled eggs have been a popular appetizer for decades, with their origins dating back to ancient Rome. The term "devilled" refers to the spicy or zesty flavor that comes from ingredients like mustard and Worcestershire sauce. This casserole takes the traditional devilled egg recipe to the next level by adding a rich cheese sauce.

Ingredients

8 hard-cooked eggs
0.25 cup soft butter
1 tsp worcestershire sauce
1 tsp prepared mustard
1 tsp grated onion
0.25 tsp salt

Cheese Sauce

2 tbsp butter
2 tbsp flour
1 cup milk
0.25 tsp salt
0.75 cup grated sharp cheese
dash of pepper

How to prepare

Cut the hard-cooked eggs in half lengthwise.
Remove the yolks from the whites and mash the yolks with the softened butter.
Add Worcestershire sauce, mustard, onion, and salt; mix well.
Generously stuff the hard-cooked egg whites with the mixture.
Arrange the stuffed eggs in a greased casserole or baking dish.
Pour the cheese sauce over them and bake in a moderate oven (350°F (177°C)) for about 20 minutes.

Cheese Sauce

Melt the butter, then blend in the flour.
Gradually add the milk, stirring constantly until the mixture thickens.
Add salt, pepper, and cheese.
Stir until the cheese is melted and the sauce is smooth.
Use as directed above.

Variations

Add crumbled bacon or diced ham to the filling for extra flavor.
Top the casserole with breadcrumbs or crushed potato chips for a crunchy topping.
Mix in chopped herbs like parsley or chives for a fresh and vibrant flavor.

Cooking Tips & Tricks

Be sure to cook the eggs until they are hard-boiled to ensure they are easy to peel and have a firm texture.

- Make sure to mash the egg yolks thoroughly to create a smooth and creamy filling.

- When making the cheese sauce, be sure to stir constantly to prevent lumps from forming.

- For a golden brown and bubbly cheese topping, broil the casserole for a few minutes after baking.

Serving Suggestions

Devilled Egg Casserole can be served as a main dish with a side salad or steamed vegetables. It can also be served as a side dish alongside roasted chicken or grilled steak.

Cooking Techniques

Be sure to cook the eggs in boiling water for about 10 minutes to ensure they are fully cooked.

- Use a pastry bag or a zip-top bag with a corner snipped off to easily fill the egg whites with the yolk mixture.

- To make the cheese sauce, be sure to whisk constantly to prevent the sauce from burning or sticking to the pan.

Ingredient Substitutions

You can use mayonnaise instead of butter in the yolk mixture for a creamier texture.

- Use any type of cheese you prefer in the cheese sauce, such as cheddar, Swiss, or Gouda.

- Substitute Dijon mustard for the prepared mustard for a spicier flavor.

Make Ahead Tips

You can prepare the devilled eggs and cheese sauce ahead of time and assemble the casserole just before baking. Store the assembled casserole in the refrigerator until ready to bake.

Presentation Ideas

Garnish the Devilled Egg Casserole with chopped chives, paprika, or fresh herbs for a pop of color and flavor. Serve the casserole in a decorative baking dish for an elegant presentation.

Pairing Recommendations

Devilled Egg Casserole pairs well with a crisp green salad, roasted vegetables, or a side of crusty bread. For a complete meal, serve with a glass of white wine or sparkling water.

Storage and Reheating Instructions

Store any leftovers of Devilled Egg Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Devilled Egg Casserole contains approximately 250 calories.

Carbohydrates

Each serving of Devilled Egg Casserole contains approximately 5 grams of carbohydrates.

Fats

Each serving of Devilled Egg Casserole contains approximately 15 grams of fat.

Proteins

Each serving of Devilled Egg Casserole contains approximately 10 grams of protein.

Vitamins and minerals

Devilled Egg Casserole is a good source of vitamin A, calcium, and iron.

Alergens

This recipe contains eggs, dairy, and wheat.

Summary

Devilled Egg Casserole is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Devilled Egg Casserole is a comforting and flavorful dish that combines the classic flavors of devilled eggs with a creamy cheese sauce. This recipe is perfect for a family dinner or a potluck gathering, and can be customized with your favorite ingredients and toppings. Enjoy this delicious casserole as a main dish or a side dish for any occasion.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Devilled Egg Casserole. It was a warm summer day, and I was visiting my dear friend Mary at her quaint little cottage by the lake. Mary was known for her delicious homemade dishes, and she had been raving about this particular recipe for weeks.

As we sat at her kitchen table, surrounded by the comforting aromas of freshly baked bread and simmering soups, Mary pulled out a worn, yellowed recipe card from her collection. She handed it to me with a twinkle in her eye, urging me to give it a try. The recipe was written in elegant script, with detailed instructions on how to make the perfect Devilled Egg Casserole.

I was intrigued by the unique combination of ingredients - hard-boiled eggs, creamy mayonnaise, tangy mustard, and a sprinkle of paprika. It seemed like a delightful twist on the classic devilled eggs that I had grown to love. Mary explained that the casserole was a family recipe passed down through generations, with each cook adding their own touch to make it truly special.

With Mary's guidance, I set to work preparing the dish. I carefully peeled the eggs, sliced them in half, and scooped out the yolks into a bowl. I added a dollop of mayonnaise, a spoonful of mustard, and a pinch of salt and pepper, mixing everything together until it formed a smooth, creamy filling. I then spooned the mixture back into the egg whites and arranged them in a baking dish.

Next, I sprinkled the eggs with breadcrumbs and a generous amount of shredded cheese, before popping the dish into the oven to bake. As the casserole cooked, the kitchen filled with the mouthwatering aroma of melted cheese and savory spices. I couldn't wait to taste the finished dish.

When the timer finally beeped, I pulled the casserole out of the oven and set it on the table. Mary and I gathered around, our mouths watering in anticipation. As I took my first bite, I was transported to a world of flavors - the creamy filling, the crispy breadcrumbs, the gooey cheese melting in my mouth. It was a culinary masterpiece, and I knew that this recipe would become a staple in my own kitchen.

Since that day, I have made Devilled Egg Casserole countless times, each batch better than the last. I have shared the recipe with friends and family, who have all fallen in love with its comforting taste and simple elegance. It has become a beloved dish at holiday gatherings and potluck dinners, a symbol of my passion for cooking and the joy of sharing good food with those I love.

As I sit here reminiscing about that fateful day in Mary's kitchen, I am filled with gratitude for the gift of this recipe. It has brought me so much joy and satisfaction over the years, a reminder of the power of food to bring people together and create lasting memories. I will always treasure the moments spent cooking with Mary, and the delicious Devilled Egg Casserole that has become a symbol of our friendship and shared love of good food.