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Deviled Eggs Divan


Rate this recipe 2.9/5 (20 Votes)


  • 6 Hard-cooked eggs
  • 2 pkgs frozen asparagus spears
  • 1/4 cup butter or margarine
  • 1/4 cup finely chopped onion
  • 2 tablepoons flour
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 1/2 cups milk
  • 1/2 cup grated parmesan cheese


Servings 6
Level of difficulty Average
Cost Average budget


Step 1

Make Deviled Eggs as above, using half of recipe

Step 2

Cook asparagus as label directs; drain

Step 3

Meanwhile, preheat oven to 400F

Step 4

Heat butter in medium saucepan. Saute onion till golden about 5 minutes. Remove from heat. Add flour, mustard, salt, and pepper stirring until smooth

Step 5

Gradually add milk; bring to a boil, stirring. Reduce heat

Step 6

Add cheese; simmer, stirring, until cheese is melted

Step 7

Arrange asparagus spears to cover bottom of an 8 by 8 by 2 inch baking dish. Place eggs, stuffing side up, on asparagus. Pour sauce over all

Step 8

Bake, uncovered, 20 minutes


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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