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If you're looking for a twist on the classic deviled eggs, this Deviled Egg Casserole is a game-changer. Imagine the creamy, tangy filling of deviled eggs baked into a warm, cheesy casserole. Perfect for brunch or a potluck, this dish combines the best of both worlds. Let's dive into this easy, crowd-pleasing recipe that'll have everyone asking for seconds.
The name of the recipe: Deviled Egg Casserole Recipe
Ingredients:
- 12 large hard-boiled and peeled eggs
- 1/2 cup mayonnaise
- 2 tbsp mustard
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup bread crumbs
Instructions:
- Preheat your oven to 350°F (175°C).
- Cut the hard-boiled eggs in half and remove the yolks. Place the yolks in a mixing bowl.
- Mash the yolks with mayonnaise, mustard, paprika, salt, and black pepper until smooth.
- Chop the egg whites and fold them into the yolk mixture.
- Spread the mixture into a baking dish and top with shredded cheddar cheese and bread crumbs.
- Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Let it cool slightly before serving.
What You Will Need
Read more: Deviled Egg Easter Peeps Recipe
What you will need to make deviled egg casserole
- Hard-boiled eggs: Provide the base, combining creamy yolks and firm whites for a rich, satisfying texture.
- Mayonnaise: Adds creaminess, binding the yolk mixture together for a smooth, flavorful filling.
- Mustard: Brings tanginess, enhancing the overall flavor with a slight kick.
- Paprika: Adds a smoky, mild heat, giving depth to the dish.
- Shredded cheddar cheese: Melts on top, creating a gooey, savory layer that complements the creamy filling.
- Bread crumbs: Provide a crunchy topping, adding texture contrast to the creamy casserole.
Tools and Instruments Required
What tools/instruments will be needed to make deviled egg casserole recipe
- Mixing bowl: Essential for mashing yolks and blending ingredients smoothly.
- Baking dish: Holds the mixture and ensures even baking.
- Knife: Needed to cut eggs in half and chop whites.
- Fork: Useful for mashing yolks to desired consistency.
- Oven: Bakes the casserole to a golden brown perfection.
Deviled Egg Casserole
A delicious twist on classic deviled eggs, baked into a comforting casserole.
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Ingredients:
Main Ingredients
- 12 large eggs hard-boiled and peeled
- 1/2 cup mayonnaise
- 2 tbsp mustard
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup bread crumbs
Instructions:
- Preheat your oven to 350°F (175°C).
- Cut the hard-boiled eggs in half and remove the yolks. Place the yolks in a mixing bowl.
- Mash the yolks with mayonnaise, mustard, paprika, salt, and black pepper until smooth.
- Chop the egg whites and fold them into the yolk mixture.
- Spread the mixture into a baking dish and top with shredded cheddar cheese and bread crumbs.
- Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Let it cool slightly before serving.
Notes:
For a spicier kick, add a dash of hot sauce to the yolk mixture.
Read more: Instant Pot Deviled Eggs Recipe Guide
Nutrition value:
Calories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 5gCholesterol: 220mgSodium: 450mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 2 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed.
For a twist, add a bit of pickle juice to the yolk mixture. It gives the casserole a tangy kick that surprises the taste buds.
Frequently Asked Questions
FAQ:
How long can I store leftovers?
Leftovers can be stored in the fridge for up to 3 days.
Can I use a different type of cheese?
Yes, feel free to use any cheese you prefer.
Can I make this casserole ahead of time?
Absolutely, prepare it the night before and bake it the next day.
What can I use instead of mayonnaise?
Greek yogurt or sour cream works well as a substitute.
Can I add other ingredients?
Sure, diced ham or bacon bits make great additions.
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