This Sausage and Cheese Deviled Egg Casserole is a special treat!
Sausage and Cheese Deviled Eggs
2017-01-28 00:12:04
Makes 8 servings
Ingredients
- Sausage Deviled Eggs (recipe follows)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup shredded Cheddar cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup grated fresh Parmesan cheese
- Garnish: crumbled cooked sausage, chopped fresh chives, paprika
Instructions
- Preheat oven to 375°.
- Divide Sausage Deviled Eggs among 8 (4-inch) ovenproof ramekins or other small baking dishes.
- In a medium saucepan, melt butter over medium heat. Whisk in flour, and cook for 1 minute. Gradually whisk in milk until smooth, and bring to a boil. Cook, whisking constantly, until thickened. Remove from heat, and whisk in Cheddar until melted. Whisk in mustard, Worcestershire, salt, and pepper. Drizzle about 1/4 cup sauce onto eggs in each dish; sprinkle 1 teaspoon Parmesan onto each egg.
- Bake until golden brown and bubbly, about 25 minutes. Let stand for
- 5 minutes before serving. Garnish with sausage, chives, and paprika, if desired.
Paula Deen Magazine https://pauladeenmagazine.com/
Sausage Deviled Eggs
2017-01-28 00:14:49
Makes 24
Ingredients
- 12 hard-cooked eggs, peeled, halved lengthwise, and separated
- ¾ cup crumbled cooked breakfast sausage
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon hot sauce
Instructions
- In a medium bowl, mash together egg yolks, sausage, mayonnaise, mustard, salt, onion powder, and hot sauce until well combined. Spoon mixture into egg whites.
Notes
- This casserole can also be baked in a 13x9-inch dish.
Paula Deen Magazine https://pauladeenmagazine.com/
Get more great traditional Southern recipes by ordering your subscription to Cooking with Paula Deen today!
