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How to Make Baked Deviled Eggs with Asparagus - A Step-by-Step Guide

Baked deviled eggs with asparagus is a delightful twist on the classic deviled eggs. This dish combines the creaminess of deviled eggs with the crunchiness and freshness of asparagus, resulting in a unique and delicious appetizer or side dish. Whether you are looking for a new way to enjoy deviled eggs or want to impress your guests with an elegant and flavorful dish, this recipe is sure to be a hit.

Deviled eggs are a popular and beloved dish that is often served at parties, potlucks...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    652 cal.

    • Total Fat: 45g
    • Saturated Fat: 24g
    • Cholesterol: 414mg
    • Sodium: 971mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 4g
    • Total Sugars: 11g
    • Protein: 32g
    • Vitamin C: 12mg
    • Calcium: 504mg
    • Iron: 10mg
    • Potassium: 657mg

    Categories

    Appetizer recipes
    Egg recipes
    Vegetable recipes
    Baking recipes
    Side recipes