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

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Deviled eggs with ham baked in a creamy cheese sauce.


  • 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

  • Tbs Butter
  • Tbs Flour
  • tsp Dry Mustard
  • ½ tsp Salt
  • ¾ cup Milk
  • ½ cup Sharp Cheddar Cheese** (grated)


  • 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.


*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.
Course: Breakfast



Adapted from a recipe appearing in Good Housekeeping’s “Eggs and Cheese Spaghetti and Rice Dishes” 1958 edition.

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