Deviled Egg Casserole Recipe

Name: Deviled Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hard-boiled eggs; 2 tsp. prepared mustard; 1 c. sour cream; 1/4 tsp. salt; 2 Tbsp. margarine; 1/2 c. chopped green pepper; 1/3 c. chopped onion; 1/4 c. chopped pimento (optional); 1 can cream of mushroom soup; 1 (4 oz.) can mushrooms, drained; 1/2 c. Cheddar cheese

Servings: persons

6 hard-boiled eggs
2 tsp. prepared mustard
1 c. sour cream
1/4 tsp. salt
2 Tbsp. margarine
1/2 c. chopped green pepper
1/3 c. chopped onion
1/4 c. chopped pimento (optional)
1 can cream of mushroom soup
1 (4 oz.) can mushrooms, drained
1/2 c. Cheddar cheese

1
Halve eggs; remove yolks and mash with 3 tablespoons sour cream, salt and mustard.
2
Fill egg whites with yolk mixture.
3
Melt butter and saute peppers, onions and mushrooms until tender. Remove from heat.
4
Stir in pimento, soup and remaining sour cream. Place 1/2 of sour cream mixture in a 1 1/2-quart shallow pan. Arrange eggs, cut sides up, in the mixture.
5
Pour remaining soup mixture over eggs and sprinkle with cheese.
6
Bake at 350u00b0 for 20 minutes or until blended.
7
May be prepared in advance and reheated.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 hard-boiled eggs, 2 tsp. prepared mustard, 1 c. sour cream, 1/4 tsp. salt, and more.

Yes, Deviled Egg Casserole falls under the Snacks & Appetizers 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.

Deviled Egg Casserole

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