Baked Deviled Eggs with Asparagus Recipe

Baked Deviled Eggs with Asparagus Recipe

  • 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 9×13-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.