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Baked Deviled Eggs with Toast Points
Whether you make this dish for brunch, lunch or supper, you make this dish 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.
Too Many Easter Eggs
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.