Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Hard-Boiled Egg Brunch Casserole
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- #16445
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon sweet pickle relish
3/4 teaspoon prepared mustard
1 dash salt
1 dash black pepper
SAUCE
2/3 cup evaporated milk
3 tablespoons flour
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon parsley flakes
2 teaspoons chopped pimiento
2 tablespoons sherry
directions
Cut eggs in half lengthwise. Carefully remove yolks to bowl. Add next 5 ingredients. Mash with fork until mixed.
Divide among 6 egg white halves. Place remaining egg white halves on top of each filled egg white as best you can. Arrange in single layer in 1-quart casserole.
Gradually stir evaporated milk into flour in saucepan until no lumps remain. Add milk, salt, pepper, onion powder, parsley flakes, and pimiento. Heat and stir until boiling and thickened. Stir in sherry. Pour over eggs. Bake in 350 degrees F oven for 20 to 25 minutes until bubbly hot.
added by
supersalad
nutrition data
192 calories, 12 grams fat, 9 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
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