On the Menu Today~
Whether you make this dish for brunch, lunch or
supper or you make this dish using leftover hard-boiled eggs…
Baked Deviled Eggs with Toast Points is sure to become a family favorite.
Looking for a recipe that will use up all of those hard-boiled Easter eggs?
Serve Baked Deviled Eggs with
homemade Toast Points for a complete meal.
I can’t think of a better way to eat eggs.
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 of the ham in a meat grinder first.
1 (4.25 oz) can
deviled ham spread OR
- 1 cup ground ham
snipped fresh parsley
- 4 tablespoons
1 (14 oz) can
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.
- 1/4 teaspoon garlic powder
- 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.