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Deviled Egg Casserole

  Hard boiled eggs 6
  Prepared mustard 2 Teaspoon
  Sour cream 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Butter 2 Tablespoon
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped pimento 1⁄4 Cup (4 tbs)
  Cream of mushroom soup 1 Can (10 oz)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)

Halve eggs lengthwise; remove yolks.
Mash yolks, mustard, 3 tablespoons sour cream and salt together.
Fill egg whites with yolk mixture.
Melt butter in large skillet; saute green pepper and onion until ten- der.
Remove from heat; stir in pimento, soup and remaining sour cream.
Place 1/2 of the soup mixture in 1 1/2-quart shallow baking dish; arrange eggs, cut side up, in single layer in dish.
Pour remaining soup mixture over eggs; sprinkle with cheese.
Bake at 350 degrees for 20 minutes or until heated through.
Cas- serole may be prepared in advance and refrigerated.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.8 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1705 Calories from Fat 1254

% Daily Value*

Total Fat 142 g217.8%

Saturated Fat 69.2 g345.9%

Trans Fat 0 g

Cholesterol 1694.9 mg565%

Sodium 3412.2 mg142.2%

Total Carbohydrates 42 g14%

Dietary Fiber 3.3 g13.2%

Sugars 21.3 g

Protein 67 g133.7%

Vitamin A 130% Vitamin C 168.7%

Calcium 89.7% Iron 49.5%

*Based on a 2000 Calorie diet

Deviled Egg Casserole Recipe