Paula Deen Hard-Boiled Egg Casserole Recipe

Name: Paula Deen Hard-Boiled Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 hard-boiled eggs, peeled and cut; 1/4 cup margarine; 1/4 cup all-purpose flour; 2 cups half-and-half; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon garlic powder; 1/4 teaspoon dry mustard; 1 cup freshly grated gruyere cheese; 1/2 cup freshly grated parmesan cheese

Servings: persons

8 hard-boiled eggs, peeled and cut
1/4 cup margarine
1/4 cup all-purpose flour
2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/4 teaspoon dry mustard
1 cup freshly grated gruyere cheese
1/2 cup freshly grated parmesan cheese

1
Place the cut side of each egg down in a baking dish greased with margarine.
2
Melt the margarine in a saucepan then add the flour, and cook, stirring for 2 to 3 minutes.
3
Add the half-and-half gradually, and stir until mixture thickens and then add the salt, pepper and garlic powder.
4
Add the dry mustard and the Gruyere and stir until melted.
5
Pour the sauce over the eggs and sprinkle top with Parmesan.
6
Bake at 350u00b0F for approximately 20 to 30 minutes until bubbling and top is golden brown.

481

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 10 ingredients. The key ingredients include: 8 hard-boiled eggs, peeled and cut, 1/4 cup margarine, 1/4 cup all-purpose flour, 2 cups half-and-half, and more.

Yes, Paula Deen Hard-Boiled Egg Casserole falls under the General 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.

Paula Deen Hard-Boiled Egg Casserole

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