Liturgical Year : Recipes : Deviled Egg Casserole

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Catholic Recipe: Deviled Egg Casserole

INGREDIENTS

6 hard-cooked eggs
1 teaspoon prepared mustard
1 Tablespoon mayonnaise
few grains pepper
1-1/2 cups Medium White Sauce (see recipe)
3/4 cup grated Cheddar cheese
1 large package potato chips
1 can (5 ounces) deveined shrimp

Details

Serves: 6
Prep Time: 1 hour
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin:

Food Categories

Often Made With

Feasts

Michael, Gabriel and Raphael

Here's a twist on simple deviled eggs. Layering the eggs in a casserole gives a unique taste.

DIRECTIONS

Cut eggs in half lengthwise. Mash yolks with mustard, mayonnaise, and pepper; refill whites. Combine White Sauce and cheese; stir over low heat until cheese melts. Crush potato chips slightly. Layer ingredients in one large or six small casseroles as follows: potato chips, eggs (cut side down), cheese sauce, potato chips, shrimp, cheese sauce, potato chips. Bake at 350° for 30 minutes. Garnish with additional shrimp, if desired. Makes 6 servings.

NOTE: Go easy on salt — the shrimp and potato chips contribute plenty.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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