Ok brunch lovers this one is for you! Mid-century marvel Eggs Divan is a casserole dish of deviled eggs with ham slow baked in creamy cheese sauce. This version from 1958 adds broccoli but you could substitute your favorite veggie into this one-pan dish. We think fresh spinach, zucchini, or cauliflower would pair nicely.
Eggs Divan - 1958
Deviled eggs with ham baked in a creamy cheese sauce.
Ingredients
- 6 Eggs (hard-boiled)
- 2.5 oz can Deviled Ham (about 1/3 cup)
- ¼ tsp Worcestershire sauce
- ½ tsp Salt
- ½ tsp Dry Mustard
- 1 Tbs Milk
- 2 cup Broccoli florets*
For Sauce
- 1½ Tbs Butter
- 1½ Tbs Flour
- ⅛ tsp Dry Mustard
- ½ tsp Salt
- ¾ cup Milk
- ½ cup Sharp Cheddar Cheese** (grated)
Instructions
- Arrange broccoli in shallow baking dish or pie plate. Set aside.
- Cut hard-boiled eggs in half, carefully removing yolks into mixing bowl. Set egg-white half aside.
- In mixing bowl mash together yolk with deviled ham, Worcestershire sauce, onion, salt, pepper, dry mustard and milk.
- Spoon yolk mixture into egg-white halves and arrange filled halves in baking dish with broccoli.
- Start pre-heating oven to 400° F.
- In a small sauce pan over medium-low heat, melt butter. Whisk in flour, mustard, salt, pepper.
- When well-combined, whisk in milk, stirring constantly until it begins to thickened. Then remove from heat and whisk in cheese until melted and smooth. Immediately pour over broccoli and eggs.
- Bake 40 minutes or until sauce is bubbly. Serve immediately.
Notes
*For more tender broccoli steam until tender before adding to the casserole dish.
**Processed cheese is recommended in the original recipe. American cheese can also be used.
Source
Adapted from a recipe appearing in Good Housekeeping’s “Eggs and Cheese Spaghetti and Rice Dishes” 1958 edition.
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