Deviled Eggs Florentine Recipe
Ingredients
| 1 can condensed cream of shrimp soup | ||
| Milk | 2 Tablespoon | |
| Shrimps | 1 Can (10oz), drained, rinsed | |
| Frozen chopped spinach package | 2 | |
| 6 hard-cooked eggs, shelled | ||
| Salt | 1/4 Teaspoon | |
| 1/4 cup mayonnaise or salad dressing | ||
| Prepared mustard | 2 Teaspoon | |
Directions
1. Combine the soup and milk in a saucepan and heat slowly, stirring until blended; fold in shrimps.
2. While soup heats, cook spinach, drain.
3. Halve each egg crosswise. Remove yolks carefully; place in a small bowl; mash with a fork. Stir in salt, mayonnaise or salad dressing and mustard. Pile back into whites, mounding slightly.
4. Spoon spinach into 4 small, shallow baking dishes. Place 3 stuffed eggs on top of each; spoon the shrimp sauce over all.
5. Bake in hot oven (400°) 10 minutes, until hot. Garnish with parsley, if you wish.
2. While soup heats, cook spinach, drain.
3. Halve each egg crosswise. Remove yolks carefully; place in a small bowl; mash with a fork. Stir in salt, mayonnaise or salad dressing and mustard. Pile back into whites, mounding slightly.
4. Spoon spinach into 4 small, shallow baking dishes. Place 3 stuffed eggs on top of each; spoon the shrimp sauce over all.
5. Bake in hot oven (400°) 10 minutes, until hot. Garnish with parsley, if you wish.
Chef
