Baked Deviled-Egg Casserole Recipe
Ingredients
6 hard-boiled eggs
2 teaspoons prepared mustard
3 tablespoons homemade sour cream
1/4 teaspoon sea salt
2 tablespoons butter
1/2 cup chopped green pepper
1/3 cup chopped onion
1/4 cup chopped pimento
1 1/2 cups mushroom sauce
3/4 cup homemade sour cream
1/2 cup shredded cheddar cheese
Directions
Halve eggs lengthwise; remove yolks.
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 350° or until heated through.
Casserole may be assembled in advance; refrigerate until ready to bake.
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 350° or until heated through.
Casserole may be assembled in advance; refrigerate until ready to bake.
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