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Baked Deviled-Egg Casserole Recipe
|Hard boiled eggs||6|
|Prepared mustard||2 Teaspoon|
|Homemade sour cream||3 Tablespoon|
|Sea salt||1⁄4 Teaspoon|
|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)|
Serving size: Complete recipe
Calories 1543 Calories from Fat 1086
% Daily Value*
Total Fat 122 g188.3%
Saturated Fat 63.8 g319.1%
Trans Fat 0 g
Cholesterol 1688.4 mg
Sodium 2195.2 mg91.5%
Total Carbohydrates 43 g14.4%
Dietary Fiber 8.5 g33.8%
Sugars 16.7 g
Protein 67 g134.4%
Vitamin A 161.3% Vitamin C 177.1%
Calcium 91.7% Iron 31.9%
*Based on a 2000 Calorie diet
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 350Â° or until heated through.
Casserole may be assembled in advance; refrigerate until ready to bake.