Baked Deviled Eggs With Asparagus Recipe

Name: Baked Deviled Eggs With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3/4 teaspoon dry mustard powder; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 6 tablespoons butter; 6 tablespoons all-purpose flour; 3 cups milk; 2 cups shredded mild Cheddar cheese; 1/4 teaspoon dry mustard powder; salt to taste; 1/8 teaspoon ground black pepper; 1 cup crushed corn flake cereal; 2 tablespoons butter, melted

Servings: persons

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
3/4 teaspoon dry mustard powder
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
2 cups shredded mild Cheddar cheese
1/4 teaspoon dry mustard powder
salt to taste
1/8 teaspoon ground black pepper
1 cup crushed corn flake cereal
2 tablespoons butter, melted

1
Preheat oven to 400 degrees F (200 degrees C).
2
Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
3
Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
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.
5
Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
6
Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
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.
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.
9
Spread asparagus into the bottom of a 9x13-inch baking dish.
10
Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
11
Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
12
Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.

1132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Baked Deviled Eggs With Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Deviled Eggs With Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions