Hard-Cooked Egg Gratin Hard-Cooked Egg Gratin

Author: Canadian Living

Our family always enjoys this creamy casserole, made with refrigerated hard-cooked Easter eggs, for supper or a hearty lunch. Sometimes we put the eggs on a bed of spinach instead of using peas.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2002



In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 2 minutes, without browning. Gradually whisk in milk; add salt, pepper and nutmeg. Bring to boil; reduce heat and simmer for 2 minutes. Remove from heat; stir in 1 cup (250 mL) of the cheese until melted.

Cut eggs in half lengthwise; chop onions into pea-size pieces. Arrange eggs, cut side up, in greased 6-cup (1.5 L) gratin or casserole dish; sprinkle with peas and onions. Pour sauce over top; sprinkle with remaining cheese and bread crumbs. Bake in 450°F (230°C) oven until bubbly and slightly browned, 25 to 30 minutes.

Nutritional facts Per serving: about

  • Sodium 261 mg
  • Protein 18 g
  • Calories 290.0
  • Total fat 18 g
  • Cholesterol 257%
  • Saturated fat 9 g
  • Total carbohydrate 13 g


  • Iron 11.0
  • Folate 22.0
  • Calcium 34.0
  • Vitamin A 26.0
  • Vitamin C 7.0
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Hard-Cooked Egg Gratin