Recipe For Deviled Egg Casserole. Arrange 20 deviled egg halves on top. Place eggs in lightly greased casserole baking dish.
Remove shells from eggs and halve lengthwise remove and mash the egg yolks. Gradually whisk in milk until smooth and bring to a boil. Cut eggs in half.
In a saucepan bring chicken broth to boiling.
Gradually stir in milk and cook stirring constantly until mixture thickens and comes to a boil. Place egg white halves in a 13x9x2 inch glass baking dish. Make a sauce combining and bringing to a boil flour and oleo half and half dry mustard and worcestershire sauce. Deviled eggs are always popular choices for picnics potlucks snacks and appetizers.