Hot Deviled Eggs

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with peas or broccoli

Ingredients

  • ¼ c. butter or regular margarine
  • ¼ c. flour
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 c. milk
  • 12 deviled-egg halves
  • ½ c. dry bread crumbs
  • ½ c. grated sharp cheese

Method

  • Melt butter over low heat; blend in flour, salt and pepper. Add milk and cook, stirring, until thick and smooth. Pour over eggs, arranged in rows in greased 8″ square baking dish. Top with crumbs, then cheese.
  • Bake in moderate oven (350°) until cheese melts.