Deviled Egg Casserole

I love deviled eggs.  And not just because I'm the Devilish Dish.  They are just so good.  And it seems like we never get enough of them.  I don't know why.  We ALWAYS have eggs in the fridge.  I just never think to make them.  I guess that's why when Easter rolls around, we eat them like they are going out of style.  There are so many variations of deviled eggs.  The things you can stuff them with and top them with are endless.  But who ever heard of a WARM deviled egg?  That is something my brother would only joke of.  Until now.  Deviled Eggs.  Ham.  Cheese.  Potato Chips.  That's the Devilish Dish version of the 4 Food Groups right there.  It's a wonderful recipe.  Very rich and yummy.  I think it would be perfect for a ladies luncheon, shower or brunch, served with a salad and bread.  Or on a plate by itself.  With no side dish.  Which is how I served it to my husband.  He didn't seem to mind!

Deviled Egg Casserole. 
So unusual and So good!

The Deviled Egg Casserole Party

Combine soup and milk.

Add 1/4 diced celery and set aside.

Slice eggs and remove yolks. 
Mash thoroughly. 

Add mayonnaise and mustard to yolks.

Stir in remaining 1/4 cup diced celery. 
Season with salt and pepper.

Refill egg whites.

Put the filled halves back together. 
Like a delicious
deviled egg sandwich.

Wrap each egg with ham slice. 
Place folded side
down in a greased baking dish.

Cover with soup mixture.

Sprinkle cheese and potato chip
crumbs over soup.

Bake for 30 minutes.

Enjoy!

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Deviled Egg Casserole

6 eggs, hard boiled
1/2 cup celery, diced and divided
1 tablespoon mayonnaise
1 teaspoon prepared mustard
6 slices ham
1 can cream of celery soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup potato chips, crushed

Preheat oven to 350 degrees F.  In a bowl, combine soup and milk.  Add 1/4 cup diced celery and set aside.  Slice eggs in half and remove the yolks.  Combine the yolks with mayonnaise, mustard and remaining 1/4 cup diced celery.  Season with salt and pepper.  Refill egg whites.  Put egg halves back together.  Wrap each egg with a slice of ham.  Arrange in a greased baking dish, folded side down.  Pour soup mixture over ham rolls.  Sprinkle with cheese and potato chip crumbs.  Bake for 30 minutes or until golden brown.

Prep Time:   Approximately 25 minutes     Cook Time:  Approximately 30 minutes