Eggs Divan Deviled Egg Casserole
Transform your comfort food game with this delectable Eggs Divan Deviled Egg Casserole—a unique fusion of flavors that will leave everyone at the table swooning. Combining the creamy indulgence of deviled eggs with the wholesome appeal of a chicken and broccoli casserole, this dish layers seasoned shredded chicken, tender broccoli, and stuffed egg halves under a blanket of melted sharp cheddar cheese and buttery panko breadcrumbs. Flavored with Dijon mustard, smoked paprika, and a zing of lemon juice, the deviled egg filling elevates this casserole into a show-stopping centerpiece. Perfect for brunch, potlucks, or family dinner, this easy-to-prepare recipe is ready in under an hour and serves up a satisfying blend of textures and rich flavors. For anyone craving a creative twist on classic recipes, this casserole delivers in both taste and presentation.
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Recipe Information
Ingredients
- 12 large eggs
- 3 cups broccoli florets
- 2 cups cooked chicken, shredded
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Place the eggs in a large pot and cover them with water by about an inch. Bring to a boil, then turn off the heat, cover, and let the eggs sit for 12 minutes.
While the eggs are cooking, steam or blanch the broccoli florets until tender-crisp, about 3-4 minutes. Set aside.
Once the eggs are done, transfer them to a bowl of ice water and let them cool for 5-10 minutes. Peel the eggs carefully.
Slice the peeled eggs in half lengthwise and remove the yolks. Place the yolks in a medium mixing bowl and mash them with a fork.
To the mashed yolks, add mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Stir until smooth and creamy.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
In the casserole dish, layer the shredded chicken evenly on the bottom, followed by the broccoli florets.
Pipe or spoon the deviled egg yolk mixture back into the hollowed egg whites, then evenly arrange the stuffed eggs on top of the chicken and broccoli layers.
Sprinkle the shredded sharp cheddar cheese evenly over the casserole.
In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle the mixture on top of the cheese.
Bake the casserole in the preheated oven for 25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 236 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 340 mg | 7% | |
*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.
