Baked Deviled Eggs with Asparagus |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago. 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 |
3/4 teaspoon dry mustard powder |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon salt |
6 tablespoons butter |
6 tablespoons all-purpose flour |
3 cups milk |
2 cups shredded mild cheddar cheese |
1/4 teaspoon dry mustard powder |
salt to taste |
1/8 teaspoon ground black pepper |
1 cup crushed corn flake cereal |
2 tablespoons butter, melted |
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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