Best Deviled Ham Egg Casserole Recipes

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EGGS DIVAN (DEVILED EGG CASSEROLE)



Eggs Divan (Deviled Egg Casserole) image

This was my grandmother's recipe (Alice Carbo), or at least I found it among her collection of postcards and things, and it had her name on it. It looks interesting, but I haven't tried it. Kind of like a cross between a deviled egg casserole and eggs benedict. Let me know what you think!

Provided by Demandy

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

4 hard-boiled eggs
1 (2 1/4 ounce) can deviled ham
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 dash pepper
2 tablespoons milk
1 (10 ounce) package chopped broccoli, cooked and well-drained
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 dash dry mustard
1 dash salt
1 dash pepper
3/4 cup milk
1/2 cup grated sharp cheddar cheese

Steps:

  • Grease pan.
  • Arrange broccoli in pan.
  • Cut eggs in half. Mix egg yolks, worcestershire sauce, dry mustard, onion, salt, pepper, deviled ham, and milk together.
  • Fill egg white halves with mixture.
  • Place deviled egg halves on top of broccoli.
  • For sauce, melt butter, blend in flour until smooth; add mustard, salt, pepper, milk and cheese. Heat until smooth and cheese has melted.
  • Pour sauce over broccoli and eggs.
  • Bake 30-40 mins, or until bubbly in 350 degrees oven.

Nutrition Facts : Calories 292.6, Fat 20.9, SaturatedFat 10.2, Cholesterol 231.3, Sodium 789.4, Carbohydrate 10.9, Fiber 2, Sugar 2, Protein 16.1

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

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

DEVILED HAM AND EGGS



Deviled Ham and Eggs image

Enjoy the classic combo of ham and eggs any time of day thanks to this deviled egg recipe. Diced ham makes the reliable party pleaser an even bigger hit.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 24

Number Of Ingredients 10

12 eggs
1/4 cup mayonnaise or salad dressing
1 tablespoon yellow mustard
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
3 oz fully cooked ham, diced
1 jar (2 oz) diced pimientos, drained
1 tablespoon chopped fresh parsley

Steps:

  • In 4-quart saucepan or Dutch oven, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
  • Meanwhile, in medium bowl, mix remaining ingredients except ham, pimientos and parsley.
  • Peel eggs; cut lengthwise in half. Reserve egg white halves. Add egg yolks to mayonnaise mixture; mix well with wire whisk. Stir in ham and pimientos.
  • Spoon yolk mixture into egg white halves. Place on serving plate; sprinkle with parsley. Cover and refrigerate until serving.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 130 mg, Sugar 0 g, TransFat 0 g

DEVILED HAM & EGG SPREAD/DIP



Deviled Ham & Egg Spread/Dip image

Make and share this Deviled Ham & Egg Spread/Dip recipe from Food.com.

Provided by OceanIvy

Categories     Spreads

Time 7m

Yield 6 serving(s)

Number Of Ingredients 5

2 (3 ounce) cans deviled ham
2 hard-boiled eggs
1 teaspoon horseradish
1 tablespoon milk
2 tablespoons chopped pickles

Steps:

  • Combine all ingredients in blender.
  • Blend mixture until smooth.
  • You may use as a dip, with tortillas or on sandwich or toast!

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