Deviled Egg Casserole
Transform your favorite party appetizer into a warm, crowd-pleasing dish with this irresistible Deviled Egg Casserole! Combining the classic flavors of deviled eggs with the comforting richness of a baked casserole, this recipe is a brilliant twist on tradition. Creamy egg yolks are blended with mayonnaise, Dijon mustard, and a hint of paprika, then layered over tender egg whites and topped with buttery panko breadcrumbs for a golden, crunchy finish. Shredded cheddar and cream cheese add cheesy indulgence, while fresh chives provide a pop of brightness. Perfect for brunch, potlucks, or holiday gatherings, this easy-to-make casserole serves up all the nostalgia of deviled eggs with an extra cozy touch. Ready in under an hour, it's a guaranteed hit for egg lovers and casserole enthusiasts alike!
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Recipe Information
Ingredients
- 12 large eggs
- 0.5 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 0.5 cup milk
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons fresh chives, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish and set aside.
Place the eggs in a large pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
Transfer the boiled eggs to an ice bath and let them cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
Carefully remove the yolks from the egg whites and place the yolks in a medium mixing bowl. Arrange the egg white halves evenly in the prepared casserole dish.
Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, paprika, salt, and black pepper to the yolks. Mix until well combined.
In a separate small bowl, combine the softened cream cheese and milk until smooth. Fold this mixture into the yolk mixture, along with the shredded cheddar cheese.
Spoon or pipe the yolk filling back into the egg white halves in the casserole dish, spreading any extra filling evenly across the top.
In another bowl, mix the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh chopped chives, if desired.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.1 g | 331% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2669 mg | 890% | |
| Sodium | 5826 mg | 253% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 12.1 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 13.7 mcg | 68% | |
| Calcium | 1437 mg | 111% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
