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Baked Deviled Eggs with Toast Points
Whether you make this dish for brunch, lunch or supper, this dish is made using leftover hard-boiled eggs. Baked Deviled Eggs with Toast Points is sure to become a family favorite. This recipe is made with a can of deviled ham spread but if you have leftover Easter ham, you can use that instead. Just grind some ham in a meat grinder first and proceed with the recipe directions. Baked Deviled Eggs with Toast Points are a super and different dish.
Too Many Easter Eggs
What the Heck is Deviled Ham?
Underwood® Deviled Ham has been loved by American consumers since 1868. Fans are loyal because all Underwood spreads are made from premium quality meats. This gives you the flavor you can savor and trust. Varieties of Underwood meat spreads include deviled ham, white meat chicken, roast beef, corned beef, and liverwurst. Choose the devil you know and trust for delicious sandwiches, dips, omelets and more!
In culinary terms the word ‘deviled’ refers to combining a food with various hot or spicy seasonings such as red pepper, mustard or Tabasco sauce, thereby creating a “deviled” dish. Deviled Ham Spread is made with ham, cured with water, salt, brown sugar, sodium nitrite and seasonings such as mustard flour, spices, and turmeric.
Did You Know?
Did you know that “Deviled Eggs” are actually “Stuffed Eggs?” A stuffed egg is a hard-cooked egg that has been cut in half length-wise and the yolk removed. The yolk is mashed and mixed with any of various flavorings such as minced fresh herbs, Worcestershire sauce, mustard, curry powder and so on. Other finely chopped ingredients including chives, toasted nuts, bell peppers, chutney and so forth.
Enough mayonnaise or sour cream is blended into the mixture to make it soft and moist. This mixture is spooned back into the egg-white halves, the top garnished with a sprinkled of paprika. Adding cayenne pepper, or a hot sauce like Tabasco pepper sauce makes it a deviled egg. All of these years I’ve been calling stuffed eggs, deviled eggs! You too!
Different yet so delicious!
- 8 hard-cooked eggs
- 1 4.25 oz can deviled ham spread OR
- 1 cup ground ham
- 1/4 cup butter softened
- 1 tablespoon diced onion
- 1 teaspoon snipped fresh parsley
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Dijon mustard
- 4 tablespoons butter
- 1/2 cup flour
- 1/8 teaspoon paprika
- 1/4 teaspoon salt
- dash of black pepper
- 1 14 oz can chicken broth
- 1 cup half and half
- Garnish: sliced green onion tops, paprika and pepper
Halve the hard-cooked eggs lengthwise and remove yolks.
Set whites aside.
Place yolks in a bowl; mash with a fork.
Add ham, 1/4 cup butter, onion, parsley, Worcestershire sauce, and mustard.
Fill egg whites with yolk mixture, set aside.
In a large ovenproof skillet, melt the 4 tablespoons butter over medium heat.
Stir in the flour, paprika, salt and pepper. Add chicken broth and milk. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Carefully place filled eggs in skillet. Cover, bake in oven for 10 minutes or eggs are heated through. Serve hot with toast points.
- 10 slices white bread
- 3 tablespoons butter melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
Preheat oven to 400°.
Remove crusts from bread slices; cut each slice into 4 triangles. Stir together melted butter, onion powder, and salt. Lightly brush 1 side of bread with butter mixture; place buttered sides up on a baking sheet.
Bake 6 to 8 minutes or until toasted; cool on a wire rack 30 minutes.
Recipes on Tap
Recipe is made with Underwood Deviled Ham Spread