Ingredients for Eggs Divan Deviled Egg Casserole
- Hard Boiled Eggs
- 2 ounces deviled ham (minced)
- 1 tablespoon Worcestershire sauce
- 1/4 cup finely chopped onion
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 2 tablespoons milk (for yolk mixture) and 2 cups milk (for sauce)
- 1 pound broccoli florets
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Sharp Cheddar Cheese
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How to Make Eggs Divan Deviled Egg Casserole
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- Steam or blanch 1 pound of broccoli florets until tender-crisp. Drain well and arrange evenly in the prepared baking dish.
- Hard-boil 6 large eggs. Once cool, carefully cut in half lengthwise and remove yolks.
- In a medium bowl, mash the egg yolks with 1 tablespoon Worcestershire sauce, 1 teaspoon dry mustard, 1/4 cup finely chopped onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 ounces deviled ham (minced), and 2 tablespoons milk. Mix until smooth and creamy.
- Spoon the yolk mixture into the egg white halves.
- Arrange the filled egg halves on top of the broccoli in the baking dish.
- For the sauce: Melt 1/4 cup butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 2 cups milk until smooth and thickened. Stir in 1 teaspoon dry mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 1/2 cups shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
- Pour the cheese sauce evenly over the broccoli and deviled egg halves.
- Bake for 30-40 minutes, or until the casserole is bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
7g
Fat
50g
Carbs
3g
