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Scalloped Deviled Egg Casserole

If you do not like to prepare dishes with canned soup, try this recipe making your own sauce.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: Make Ahead, Quick and easy
Servings: 6 servings
Author: Candace Wilkinson Roney

Equipment

  • small 1-quart sauce pan
  • deep dish pie plate or shallow au gratin baking dish

Ingredients

  • 1½ Tbsp. butter
  • 1½ Tbsp. all-purpose flour
  • 1 cup milk heated
  • ¼ tsp. salt
  • ⅛ tsp. white pepper
  • ⅛ tsp. paprika
  • 6-8 leftover deviled eggs halves
  • ¼ cup Parmesan cheese grated
  • ½ cup Cheddar cheese grated
  • ¾ cup soft fresh bread crumbs
  • 2 Tbsp. butter melted

Instructions

  • Combine butter and flour in the small sauce pan over medium heat. Stir constantly while cooking for about 5 minutes.
  • Stir in heated milk and seasonings. Whisk continuously until mixture thickens. Remove from heat and pour half into the shallow baking dish.
  • Place deviled eggs in the baking dish and pour remaining sauce over top.
  • Sprinkle with the two cheeses.
  • Mix bread crumbs and melted butter until bread crumbs are well-moistened with the butter; scatter over top of casserole.
  • Bake at 350°F for 25-30 minutes, or until bread crumbs on top are a little brown.

Notes

*Olive or any cooking oil may be used to replace the butter in this recipe.
*Place beside roasted meats and cold meat platters on a buffet.
*Pair with a tossed salad for a light meal.