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Deviled Egg Casserole

Deviled Egg Casserole

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Equipment

  • 11 x 7 inch casserole dish

Ingredients
  

For the deviled eggs:

  • 5 eggs
  • 8 oz ground beef
  • salt & pepper to taste
  • olive oil
  • ½ onion diced
  • 4 tbsp tomato sauce
  • 1¼ cups shredded mozzarella

For the bechamel sauce:

  • 3 cups milk
  • 3 tbsp flour
  • ¼ stick butter
  • salt pepper, and nutmeg to taste

Instructions
 

  • Preheat the oven to 400°F and hard-boil the eggs. Brown the meat in some olive oil in a pan over medium heat and add the chopped onions, salt, and pepper. Once the onions are glassy, remove the pan from the heat and let cool.
  • Peel the hard-boiled eggs and cut them in half. Remove the egg yolks and add them to the ground beef.
  • Melt the butter and flour in a saucepan over low heat, stir in the milk, season with salt, pepper, and nutmeg, and let simmer. Once the sauce has thickened, remove the saucepan from the heat.
  • Add a ladle of béchamel sauce to the ground beef and mix well.
  • Fill each egg with 1 tbsp of the ground beef mixture.
  • Place the deviled eggs in a casserole dish and pour the rest of the béchamel sauce on top, followed by the tomato sauce and mozzarella cheese. Cook for 10 minutes.