Baked Deviled Eggs with Asparagus Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 1, 2013
I have had this recipe in a Junior League of Lafayette cookbook from 2001 and I had been meaning to try it, so I did a test run last night. Deliciously decadent and must be shared with lot of people that can handle this much cream, butter, & cheese and it looks beautiful! I will be making this again, but plan to modify it with a sharper cheddar and finding a way to make a vegetarian alternative. Possible something with mushroom or marinated artichoke.
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Home Town: Tucson, Arizona, USA
Living In: Seattle, Washington, USA

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Reviewed: Jun. 30, 2013
Ditto Maria's comment. Great recipe, the kids even ate it!
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Reviewed: Mar. 12, 2013
I have chickens and tons of eggs. This is an awesome recipe to use the eggs up! I didn't have ham spread, so I chopped up ham and added alittle mayo instead. Flavors melded well. Got really good reviews from the rest of the family. Saving this to my recipe box!
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Reviewed: Dec. 30, 2012
This is just as good as the author says it is. What an easy and delicious recipe. I made a few changes because I did not need this much and I prefer chopping ham to buying ham spread. I used my food processor and ground the ham. I added the yolks and other ingredients to processor and made it in no time. I used only 6 eggs and 1 pound of asparagus. I also cut the cheese sauce to 3 tbsp each of flour and butter, added only 1 cup of milk and made the sauce. Once I had piped the yolk mixture into the whites I used an 8" square pan. Piping the yolks by cutting a corner off a ziploc or other plastic bag made it easy and clean up a breeze. I prefer Panko style bread crumbs but used the corn flakes and loved it. Will make many more times as my husband doesn't like deviled eggs or asparagus but loved this.
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Living In: Omaha, Nebraska, USA

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