Eggs Divan (Deviled Egg Casserole) |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This was my grandmother's recipe (Alice Carbo), or at least I found it among her collection of postcards and things, and it had her name on it. It looks interesting, but I haven't tried it. Kind of like a cross between a deviled egg casserole and eggs benedict. Let me know what you think! Ingredients:
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 |
1 (10 ounce) package chopped broccoli, cooked and well-drained |
1 1/2 tablespoons butter |
1 1/2 tablespoons flour |
1 dash dry mustard |
1 dash salt |
1 dash pepper |
3/4 cup milk |
1/2 cup grated sharp cheddar cheese |
Directions:
1. Grease pan.
2. Arrange broccoli in pan.
3. Cut eggs in half. Mix egg yolks, worcestershire sauce, dry mustard, onion, salt, pepper, deviled ham, and milk together.
4. Fill egg white halves with mixture.
5. Place deviled egg halves on top of broccoli.
6. For sauce, melt butter, blend in flour until smooth; add mustard, salt, pepper, milk and cheese. Heat until smooth and cheese has melted.
7. Pour sauce over broccoli and eggs.
8. Bake 30-40 mins, or until bubbly in 350 degrees oven.
|
|