Baked Deviled Egg Casserole with Dijon and Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory brunch casserole combining hard-boiled eggs in a creamy Dijon and cheese sauce topped with Parmesan for a golden crust. This american-inspired easter ready in about 50 minutes pairs tablespoons unsalted butter, tablespoons all-purpose flour, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (14 ratings) Prep: 20 min Cook: 30 min Serves 8 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 350°F. Slice 12 hard-boiled eggs into halves and arrange them evenly in a greased 9x13-inch baking dish.
  2. Step 2: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter until foamy. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute until bubbling but not browned.
  3. Step 3: Gradually whisk in 2 cups of skim milk, continuing to stir until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
  4. Step 4: Remove the sauce from heat and stir in 1/2 teaspoon salt, 1/8 teaspoon white pepper, 1/2 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/2 cup grated Swiss cheese until melted and smooth.
  5. Step 5: Pour half of the sauce evenly over the eggs in the baking dish. Spoon the eggs gently to coat, then pour the remaining sauce over the top.
  6. Step 6: Mix the remaining 1 1/2 tablespoons Dijon mustard with the remaining 1/2 teaspoon Worcestershire sauce and drizzle over the casserole.
  7. Step 7: Sprinkle 1/4 cup freshly grated Parmesan cheese evenly on top.
  8. Step 8: Bake uncovered for 25-30 minutes until the top is golden and bubbly. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Baked Deviled Egg Casserole with Dijon and Parmesan take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Deviled Egg Casserole with Dijon and Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons unsalted butter from drying out.

Can I substitute ingredients in Baked Deviled Egg Casserole with Dijon and Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Deviled Egg Casserole with Dijon and Parmesan for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Deviled Egg Casserole with Dijon and Parmesan?

American easter like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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