Baked Deviled Eggs with Asparagus

Cinco de Mayo - Main Dish

My family lives in Louisiana, and this recipe (something different) was handed down from my Mom years ago.

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Baked Deviled Eggs with Asparagus

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

Chicken and Biscuit Casserole

Main Dish

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Cook asparagus in a large pot of lightly salted boiling water until tender 5 to 8 minutes. Drain well and set aside.

Step 3

Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.

Step 4

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.

Step 5

Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.

Step 6

Melt 6 tablespoons of butter in a saucepan over medium heat and whisk flour into butter until smooth and bubbling.

Step 7

Whisk in milk a little at a time until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.

Step 8

Whisk in Cheddar cheese 1/4 teaspoon dry mustard powder salt to taste and black pepper; stir sauce until cheese is melted and incorporated.

Step 9

Spread asparagus into the bottom of a 9x13-inch baking dish.

Step 9

Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.

Nutritional Information

Baked Deviled Eggs with Asparagus

Servings Per Recipe:6

Calories: 651.9

% Daily Value *

Protein: 32.2g 64%

Carbohydrates: 33.1g 11%

Dietary Fiber: 3.5g 14%

Sugars: 10.8g

Fat: 44.9g 69%

Saturated Fat: 24.2g 121%

Cholesterol: 414.1mg 138%

Vitamin A Iu: 2904.4IU 58%

Niacin Equivalents: 10.3mg 79%

Vitamin B6: 0.6mg 36%

Vitamin C: 11.7mg 20%

Folate: 193.1mcg 48%

Calcium: 504.2mg 50%

Iron: 10mg 56%

Magnesium: 57.6mg 21%

Potassium: 657.3mg 18%

Sodium: 971.1mg 39%

Thiamin: 0.4mg 38%

Calories From Fat: 403.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.