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Devilled Eggs en Casserole

Submitted by West Africa Cooks on Thu, 2015-03-05 09:50


6 Servings
SourceM. Campbell
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes


Devilled Eggs en Casserole Serves 4-6


2 cans
tomato sauce (8 oz.)
1 cup
water (1 3/4 cups)
2 tablespoons
butter or margarine
1 package
quick cooking Spanish rice (6 oz)
hard boiled eggs
3 tablespoons
1 tablespoon
minced green onion
1 teaspoon
prepared mustard
1⁄2 teaspoon
seasoned salt
1⁄8 teaspoon
1 cup
shredded cheddar cheese (1 1/2 cups)


How to make Devilled Eggs en Casserole?

1. Combine 1 can tomato sauce, water, butter and seasoning packet from the Spanish rice mix in saucepan; bring to a boil. Stir in rice, cover, let stand 10 minutes.
2. Meanwhile, cut eggs in half lengthwise.
3. Remove yolks and mash in a small bowl with mayonnaise, onion, mustard, salt and pepper.
4. Use to fill egg white halves; set aside.
5. Stir 1 cup cheese and 1 can tomato sauce into prepared Spanish rice.
6. Place in bottom of buttered 71/2" x 12" x 11/2" baking dish.
7. Arrange stuffed egg halves over top, sprinkle with remaining cheese.
8. Bake at 375°F (190°C) for 20 minutes.

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