Cozy Midwest Loaded Deviled Eggs Hotdish Recipe
A comforting Midwestern casserole combining creamy deviled eggs, sharp cheddar, crispy bacon, and a crunchy breadcrumb topping, perfect for chilly evenings and family dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Midwestern American
Ingredients
Scale
- 6 large hard-boiled eggs, peeled and halved
- 6 slices bacon, cooked crisp and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 3 green onions, thinly sliced
- 1 cup frozen peas, thawed (optional)
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain and crumble once cool.
- Peel the hard-boiled eggs and slice them in half lengthwise. Carefully scoop out the yolks into a mixing bowl.
- Mash the yolks with a fork until smooth. Add sour cream, mayonnaise, and Dijon mustard. Mix until creamy and well combined.
- Stir in half the shredded cheddar cheese, half the crumbled bacon, 2 sliced green onions, and thawed peas if using. Season with salt and pepper to taste. Mix gently.
- Gently fold the yolk mixture back into the egg white halves, filling each half generously.
- Spread the deviled egg halves in a single layer in a 9×13-inch baking dish. Pour any leftover creamy yolk mixture evenly over the eggs.
- Sprinkle the remaining cheddar cheese and crumbled bacon over the top. Mix the panko breadcrumbs with melted butter and scatter evenly over everything.
- Bake for 20-25 minutes until bubbly and the topping is golden brown.
- Let the hotdish rest for 5 minutes before serving.
Notes
Use farm-fresh eggs for best flavor. For a smoother casserole, omit cottage cheese if used. If topping browns too quickly, tent with foil halfway through baking. Resting the dish before serving helps flavors meld. Bacon can be baked at 400°F for 15 minutes for less mess and crispier texture. Frozen peas should be thawed and drained to avoid sogginess.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 320
- Sugar: 2
- Sodium: 520
- Fat: 24
- Saturated Fat: 9
- Carbohydrates: 8
- Fiber: 1
- Protein: 18
Keywords: deviled eggs, hotdish, comfort food, Midwestern recipe, casserole, bacon, cheddar cheese, easy dinner