Favourite Deviled Eggs & Noodles

A retro, gloriously unfussy supper that takes deviled eggs out of the appetizer tray and stages them on a creamy bed of buttery noodles. The sauce is poppy seed sour cream loosened with milk, finished with Parmesan and sliced ripe olives for that salty bite that cuts through the rich filling on the eggs.

The whole thing builds in the microwave: onion softens in margarine for a couple of minutes, the remaining sauce ingredients go in, and the deviled eggs sit on top of the hot noodles for one last quick reheat. Keeping the eggs out until the end stops the yolk filling from breaking apart or weeping.

Make the deviled eggs ahead and the dinner comes together start to finish in under twenty active minutes. It’s casserole-night comfort with a little more elegance than the usual cheese-and-noodles routine.

Kitchen Tips

• Use wide egg noodles for the best sauce-to-pasta cling; thin pasta drowns in the cream.
• Toast the poppy seeds in a dry pan for 30 seconds before adding to bring out a nuttier flavor.
• Add the deviled eggs whole, not halved-side-down, so the yolk mixture stays intact during the final reheat.
• Stop the microwave the moment the eggs are warm; pushing further breaks the sour cream sauce.

Variations

• Stir a cup of frozen peas into the sauce in the last minute for color and sweetness.
• Swap Parmesan for grated Gruyere and finish under the broiler for a bubbly top.
• Use Greek yogurt in place of half the sour cream for a tangier, lighter sauce.