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Baked Deviled Eggs

Different yet so delicious!
Course Appetizer, Eggs, Side Dish
Cuisine All-American
Keyword deviled eggs, eggs
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • 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.