Deviled Eggs Repurposed
Since I was a little girl, the knowledge that female lions do most of the hunting for the pride intrigued me.
Not because they are the Goddess Diana of their species. It is because they are not the first in the chow line once the kill is dragged home. The male lion and cubs pounce on this hard-won meal without a chivalrous thought of allowing Mom first dibs at choice cuts.
I know how she feels, especially at this moment.
In my refrigerator, one deviled egg remains. One egg translates to half an egg stuffed with perfectly seasoned yolk, relish and mayonnaise.
Now, what to do with just half an egg for breakfast?
I could just pop it into my mouth and be on my way to grumble about an ungrateful household that would leave me with just one stuffed egg half.
Instead of being unhappy about this, I got creative.
A little bender-back sandwich was slapped together with the last two slices of ham. On top was placed the lonely deviled egg half. It was then dressed with mayonnaise. I devoured this masterpiece in a few bites. A good quickie breakfast was followed by some cold, crisp, red grapes.
You may be luckier than I and find yourself with several deviled eggs leftover from a dinner party or luncheon. So, what to do with them?
Here are some recipes to make these special little treats special again.
Baked Deviled Egg Casserole
Equipment
- deep dish pie plate or shallow au gratin dish, no more than 2 quarts
- skillet
Ingredients
- 2 Tbsp. cooking oil
- ½ cup green bell pepper chopped
- ¼ cup sweet red bell pepper chopped
- ¼ cup onion chopped
- 1 can cream of celery soup undiluted
- ¾ cup sour cream
- 8-12 leftover deviled egg halves
- ½ cup Cheddar or Monterey Jack cheese grated
- 2-3 scallions (green onions) sliced
Instructions
- In the skillet, saute' the bell peppers and onion in the oil, cooking just until soft. Remove from heat and stir in soup and sour cream, blending thoroughly.
- Place half the soup/sour cream mixture in the baking dish; arrange deviled eggs in a single layer, cut side up.
- Pour remaining soup/sour cream mixture on top; sprinkle with cheese and bake at 350°F for 20-30 minutes, just until bubbly around the edges and heated through the center.
- Remove from oven and sprinkle with the fresh scallions and serve.
Notes
Scalloped Deviled Egg Casserole
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.