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Baked Deviled-Egg Casserole

WholeFood.Chef's picture
  Hard boiled eggs 6
  Prepared mustard 2 Teaspoon
  Homemade sour cream 3 Tablespoon
  Sea 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)
  Mushroom sauce 1 1⁄2 Cup (24 tbs)
  Homemade sour cream 3⁄4 Cup (12 tbs)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)

Halve eggs lengthwise; remove yolks.
Mash yolks, mustard, 3 tablespoons sour cream, and sea salt together.
Fill whites with yolk mixture.
Melt butter in large skillet; saute green pepper and onion until tender.
Remove from heat.
Stir in pimento, 3/4 cup mushroom sauce, and remaining sour cream.
Place half of this mixture in a 1 1/2 quart shallow baking dish; arrange eggs, cut side up, in a single layer in the dish.
Pour remaining sauce mixture over the top; sprinkle with cheese.
Bake 20 minutes at 350° or until heated through.
Casserole may be assembled in advance; refrigerate until ready to bake.

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Baked Deviled-Egg Casserole Recipe