AuthorRetroRuth
From Newspaper Clipping, 1968
Tested Recipe!
[cooked-sharing]
Cool eggs; remove shells and cut into lengthwise halves. Slip out yolks; sieve and mix well with mayonnaise, salt, sauce, paprika, and mustard. Refill the whites, using a pastry tube if desired.
Cook frozen asparagus according to package directions. (If using fresh asparagus, cooking in boiling salted water for 5 to 10 minutes until crisp-tender and drain OR toss asparagus with olive oil, salt and pepper, and roast at 425 degrees for 7-10 minutes.)
Place hot asparagus in shallow baking dish, top with deviled egg halves. Spoon hot cheese sauce all over. Bake in 375 degree oven for 10 minutes.
Yield: Makes six servings.
Melt butter in saucepan; blend in flour and salt. Gradually stir in milk and cook, stirring constantly, until mixture thickens and comes to a boil. Add pepper sauce and cheese, stir until cheese melts
Ingredients
Directions
Cool eggs; remove shells and cut into lengthwise halves. Slip out yolks; sieve and mix well with mayonnaise, salt, sauce, paprika, and mustard. Refill the whites, using a pastry tube if desired.
Cook frozen asparagus according to package directions. (If using fresh asparagus, cooking in boiling salted water for 5 to 10 minutes until crisp-tender and drain OR toss asparagus with olive oil, salt and pepper, and roast at 425 degrees for 7-10 minutes.)
Place hot asparagus in shallow baking dish, top with deviled egg halves. Spoon hot cheese sauce all over. Bake in 375 degree oven for 10 minutes.
Yield: Makes six servings.
Melt butter in saucepan; blend in flour and salt. Gradually stir in milk and cook, stirring constantly, until mixture thickens and comes to a boil. Add pepper sauce and cheese, stir until cheese melts
