Baked Deviled Eggs with Asparagus

Directions Instructions Checklist

Stage 1
Preheat stove to 400 degrees F (200 degrees C).

Stage 2
Cook asparagus in an enormous pot of delicately salted bubbling water until delicate, 5 to 8 minutes. Channel well and put away.

Stage 3
Scoop yolks out of hard-cooked eggs and move to a bowl; pound yolks with a fork.

Stage 4
Squash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until completely consolidated.

Stage 5
Fill holes in egg parts with the yolk combination; put spiced eggs away.

Stage 6
Dissolve 6 tablespoons of margarine in a pan over medium warmth, and whisk flour into spread until smooth and gurgling.

Stage 7
Race in milk, a little at a time, until the sauce is smooth and thickened; decrease warmth to low and stew for 5 minutes.

Stage 8
Rush in cheddar, 1/4 teaspoon dry mustard powder, salt to taste, and dark pepper; mix sauce until cheddar is dissolved and joined.

Stage 9
Spread asparagus into the lower part of a 9x13-inch preparing dish.

Stage 10
Orchestrate the spiced eggs on top of asparagus; pour the cheddar sauce equitably ludicrous eggs.

Stage 11
Blend squashed corn drops with 2 tablespoons dissolved spread in a bowl; sprinkle over the dish.

Stage 12
Prepare in the preheated stove until the sauce bubbles and the garnish is cooked, around 20 minutes.