Grandma’s DEVILED EGG WITH TUNA CASSEROLE – November 2 – National Deviled Egg Day

Instructions

HARD BOILING EGGS:

1. Place the eggs in a pan and cover with cold water.  Place the pan on the stove over high heat and wait until the water starts boiling.  Turn off the heat and cover the pan.  After 15 minutes remove the pan from the stove and place in the sink.  Run cold water for 3-4 minutes until the eggs are cool to the touch then peel.

DEVILED EGGS WITH TUNA:

1. Preheat oven to 325 degrees Fahrenheit
2. Rinse the peeled eggs well. Cut the eggs in half lengthwise.  Put the yolks in a bowl and the whites on a plate.  
3. Add 1 tablespoon mayonnaise, ranch dressing, lemon juice, and tuna.  Mix well, if it is hard to work with add mayonnaise ½ tablespoon at a time.

CASSEROLE:

1. Place the cooked rice in a 9” X 9” baking dish.  Place the egg whites rounded side down on the rice, pushing down slightly so they don’t tip over.  Using a spoon dish the deviled egg mixture into the egg whites.
2. Cover with aluminum foil and bake for 15 minutes.

WHITE SAUCE:

1. In a saucepan over medium heat melt the butter.  Add the flour and whisk until well combined.  Slowly pour in the milk, stirring constantly until it thickens then add the curry powder.  NOTE: Add additional milk depending on the desired consistency.
2. Serve the casserole with the white sauce