Baked Deviled Eggs
Creamy baked deviled eggs feature a savory mixture of yolks, green peppers, onions, and pimiento baked in a rich mushroom soup sauce, perfect for gatherings or brunch.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cut eggs in half lengthwise. Remove yolks and mash.
- Combine yolks, 3 tablespoons sour cream, mustard, and salt; mix well.
- Refill egg whites with the yolk mixture.
- Saute green pepper and onion in butter for 5 minutes.
- Stir in pimiento, condensed mushroom soup, and 1 cup sour cream.
- Pour the sour cream mixture into a 11¾ x 7½-inch baking dish.
- Place the deviled eggs on top of the sauce.
- Sprinkle with cheese.
- Bake for 20 minutes.
Tips & Substitutions
For a creamier filling, consider substituting Greek yogurt for the sour cream. If you prefer a spicier kick, add a dash of hot sauce or cayenne pepper to the yolk mixture. You can also mix in some crumbled bacon for added flavor. When preparing, ensure the eggs are cooled completely after boiling to make peeling easier.
Serving Suggestions
These Baked Deviled Eggs are great for gatherings and pair well with a fresh garden salad or crunchy vegetable platter. For a complete meal, serve alongside Mary B'S Supreme Chicken Casserole or a light soup. They also make a delightful appetizer at parties, especially during holiday celebrations.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F for about 10-15 minutes until warmed through. Avoid microwaving, as it can make the eggs rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Deviled Eggs contains roughly 305 calories, with 9g protein, 23g carbohydrates, and 20g fat. It is an excellent source of calcium (22% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1587mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the yolk filling a day in advance. Store it in the refrigerator in an airtight container. Just refill the egg whites and bake when you're ready to serve for the best flavor and texture.
What can I substitute for cream of mushroom soup?
You can use a homemade béchamel sauce or a can of cream of celery soup as alternatives. If you're looking for a vegetarian option, ensure the soup is vegetable-based and check for any meat ingredients.
Can I use fresh vegetables instead of canned?
Absolutely! Fresh vegetables like sautéed mushrooms or spinach can add great flavor and texture. Just make sure to cook them slightly before mixing with the other ingredients to avoid excess moisture in the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).