Baked Deviled Eggs with Asparagus recipe
All Recipes Main Dish Recipes Casserole Recipes
Ingredients
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces 10 hard-cooked eggs, peeled and sliced in half lengthwise 1 (4.5 ounce) can deviled ham spread 1 tablespoon heavy cream 1 teaspoon grated onion ¾ teaspoon dry mustard powder ½ teaspoon Worcestershire sauce ½ teaspoon salt 6 tablespoons butter 6 tablespoons all-purpose flour 3 cups milk 2 cups shredded mild Cheddar cheese ¼ teaspoon dry mustard powder salt to taste ⅛ teaspoon ground black pepper 1 cup crushed corn flake cereal 2 tablespoons butter, melted
Nutrition Info
- 651.9 caloriescarbohydrate: 33.1 gcholesterol: 414.1 mgfat: 44.9 gfiber: 3.5 gprotein: 32.2 gsaturatedFat: 24.2 gservingSize: -sodium: 971.1 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Baked Deviled Eggs with Asparagus
Directions
-
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.