Baked Deviled Eggs With Asparagus Recipes

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DEVILED EGG CASSEROLE



Deviled Egg Casserole image

Make and share this Deviled Egg Casserole recipe from Food.com.

Provided by Hey Jude

Categories     Brunch

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

12 hard-boiled eggs, peeled and rinsed
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups skim milk or 2 cups low-fat milk
1/2 cup swiss cheese, grated
2 tablespoons dijon-style mustard, divided
1 teaspoon Worcestershire sauce, divided
1/4 cup fresh finely grated parmesan cheese

Steps:

  • Cut eggs in half lengthwise.
  • Remove yolks and mash on a flat plate with a fork.
  • Set aside.
  • Place egg white halves in a 13x9x2-inch glass baking dish.
  • Set aside.
  • Make sauce by melting butter in a medium saucepan over low heat.
  • Stir in flour, salt and white pepper.
  • Cook 1 minute with mixture bubbling.
  • Whisk in milk gradually, bring to a boil, stirring constantly.
  • Boil 1 minute, stirring.
  • Add cheese; stir until melted and smooth.
  • Measure out 1/2 C.
  • of sauce in a small bowl and add 1 T.
  • mustard and 1/2 tsp.
  • Worcestershire sauce; stir to blend.
  • Pour over mashed egg yolks and mix until smooth.
  • Fill egg white halves with egg yolk mixture, dividing evenly.
  • Add remaining 1 T.
  • mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
  • Pour sauce over top of filled eggs.
  • Sprinkle tops of eggs with Parmesan cheese.
  • Bake in a preheated 375­°F oven for 25 minutes, or until tops are lightly browned.
  • Serve hot.

Nutrition Facts : Calories 142.5, Fat 9.2, SaturatedFat 4.1, Cholesterol 223.9, Sodium 241.9, Carbohydrate 4.3, Sugar 0.7, Protein 10.1

SQUARE DEVILED EGGS



Square Deviled Eggs image

Forget about peeling shells the next time you make deviled eggs! In this fun, square version, whites and yolks are separated, cooked individually and then brought back together to taste just like the original.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield about 4 dozen

Number Of Ingredients 7

Cooking spray
12 large eggs
1/3 cup mayonnaise
1 tablespoon white vinegar
2 teaspoons yellow mustard
Kosher salt and freshly ground black pepper
Paprika and sliced chives, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
  • Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish.
  • While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
  • Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip.
  • Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.

EGGS BAKED WITH ASPARAGUS



Eggs Baked With Asparagus image

Provided by Florence Fabricant

Categories     brunch, for one, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7

4 medium-thick asparagus, peeled
1 teaspoon unsalted butter
1 egg
2 egg whites
2 tablespoons skim milk
Pinch of salt
1 1/2 tablespoons freshly grated Parmesan cheese

Steps:

  • Steam the asparagus for about three minutes, or until they just become tender.
  • Preheat the oven temperature to 400 degrees.
  • Butter a two-cup shallow baking dish.
  • Beat the egg and egg whites with the milk and add salt and Parmesan cheese. Pour mixture into the baking dish and place asparagus on top. Bake for 15 minutes, then serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 7 grams, Sodium 504 milligrams, Sugar 3 grams, TransFat 0 grams

SCRAMBLED EGGS OVER ASPARAGUS



Scrambled Eggs over Asparagus image

Provided by Claire Robinson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds fresh asparagus, trimmed and cleaned
2 tablespoons olive oil
1 teaspoon sea salt, plus more for seasoning
Freshly ground black pepper
6 eggs
3 tablespoons milk
2 tablespoons butter

Steps:

  • Preheat your oven to 425 degrees F.
  • Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
  • Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
  • In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
  • Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
  • Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!

Nutrition Facts : Calories 259 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 295 milligrams, Sodium 697 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 14 grams, Sugar 4 grams

DEVILED EGG BREAKFAST BAKE



Deviled Egg Breakfast Bake image

This egg casserole is great for overnight guests. It's like deviled eggs with a rich, creamy mushroom sauce over the top. It can be made the night before and the next morning just pop it in the oven. Serve with some nice fresh fruit.

Provided by Crazycook in PA

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

6 hard-boiled eggs
4 tablespoons sour cream
2 teaspoons yellow mustard
1/2 teaspoon salt
2 tablespoons butter
1/2 cup onion, chopped
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup cheddar cheese, shredded
1/2 teaspoon paprika

Steps:

  • Slice eggs in half lengthwise.
  • Remove yolks and put in a bowl and mash with a fork.
  • Set egg whites aside.
  • To the egg yolks, add sour cream, mustard and salt and mix till creamy.
  • Fill the egg whites with this mixture and set aside.
  • In a small saucepan, saute the onions in the butter until tender.
  • Add the soup and sour cream and mix well.
  • Pour half of soup into an ungreased, shallow baking dish.
  • Arrange stuffed eggs over the sauce.
  • Spoon remaining sauce on top and sprinkle with the cheese and paprika.
  • Cover and refrigerate overnight.
  • The next morning take dish out of refrigerator for at least 30 minutes before baking.
  • Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.

Nutrition Facts : Calories 254.1, Fat 20.1, SaturatedFat 9.8, Cholesterol 245.5, Sodium 738.7, Carbohydrate 6, Fiber 0.3, Sugar 2, Protein 12.3

SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

BOB'S BAKED DEVILED EGGS.



Bob's Baked Deviled Eggs. image

Found this in a old cookbook that I came Across and thought that I would try it out. It turned out just great. Every body that tried them wants me make them again..

Provided by Bob Wakeman

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 12

8 hard-cooked eggs.
1 1/4 c sour cream
2 tsp prepared mustard
1/4 tsp salt
1/2 c chopped green peppers
1/4 c chopped onions
2 tsp hot sauce
3 Tbsp real butter
1/4 c chopped pimento
1 10oz can(s) condensed cream of mushroom soup
2 oz shredded chedder cheese
paprika

Steps:

  • 1. After shelling eggs. cut in 1/ lengthwise. Remove yolks; Mash with a fork. combine with 1/4 cup sour cream, mustard, salt, and one teaspoon of hot sauce. Refill egg whites and set a side.
  • 2. Saute green pepper and onion in butter is a skillet. stir in 1 teaspoon hot sauce, pimento, soup, and remaining cup of sour cream..
  • 3. Pour into a 12x8inch baking dish. Place deviled eggs on top, yolk side up. Sprinkle with paprika and cheese. Bake uncovered at 325 for 25 minutes or till heated through. serve over hot cooked asparagus spears...

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