Deviled Egg Casserole

Name: Deviled Egg Casserole
Ingredients: 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

10 ingredients

23 steps

Ingredients

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

Directions

1

Cut eggs in half lengthwise.
2

Remove yolks and mash on a flat plate with a fork.
3

Set aside.
4

Place egg white halves in a 13x9x2-inch glass baking dish.
5

Set aside.
6

Make sauce by melting butter in a medium saucepan over low heat.
7

Stir in flour, salt and white pepper.
8

Cook 1 minute with mixture bubbling.
9

Whisk in milk gradually, bring to a boil, stirring constantly.
10

Boil 1 minute, stirring.
11

Add cheese; stir until melted and smooth.
12

Measure out 1/2 C.
13

of sauce in a small bowl and add 1 T.
14

mustard and 1/2 tsp.
15

Worcestershire sauce; stir to blend.
16

Pour over mashed egg yolks and mix until smooth.
17

Fill egg white halves with egg yolk mixture, dividing evenly.
18

Add remaining 1 T.
19

mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
20

Pour sauce over top of filled eggs.
21

Sprinkle tops of eggs with Parmesan cheese.
22

Bake in a preheated 375-°F oven for 25 minutes, or until tops are lightly browned.
23

Serve hot.