Sausage and Cheese Deviled Egg Casserole

sausage and cheese deviled egg casserole

This Sausage and Cheese Deviled Egg Casserole is a special treat!

Sausage and Cheese Deviled Eggs
Makes 8 servings
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  1. Sausage Deviled Eggs (recipe follows)
  2. 2 tablespoons unsalted butter
  3. 2 tablespoons all-purpose flour
  4. 2 cups whole milk
  5. ½ cup shredded Cheddar cheese
  6. 2 tablespoons Dijon mustard
  7. 1 teaspoon Worcestershire sauce
  8. ½ teaspoon kosher salt
  9. ¼ teaspoon ground black pepper
  10. ½ cup grated fresh Parmesan cheese
  11. Garnish: crumbled cooked sausage, chopped fresh chives, paprika
  1. Preheat oven to 375°.
  2. Divide Sausage Deviled Eggs among 8 (4-inch) ovenproof ramekins or other small baking dishes.
  3. 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.
  4. Bake until golden brown and bubbly, about 25 minutes. Let stand for
  5. 5 minutes before serving. Garnish with sausage, chives, and paprika, if desired.
Paula Deen Magazine
Sausage Deviled Eggs
Makes 24
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  1. 12 hard-cooked eggs, peeled, halved lengthwise, and separated
  2. ¾ cup crumbled cooked breakfast sausage
  3. ½ cup mayonnaise
  4. 1 teaspoon Dijon mustard
  5. ½ teaspoon kosher salt
  6. ½ teaspoon onion powder
  7. ¼ teaspoon hot sauce
  1. 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.
  1. This casserole can also be baked in a 13x9-inch dish.
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