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Deviled Egg Bake Recipe
|Hard-cooked eggs||6 , shelled|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Teaspoon|
|Canned deveined shrimps||5 Ounce|
|Condensed cream of shrimp soup||10 3⁄4 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Hot cooked rice||4 Cup (64 tbs)|
Calories 395 Calories from Fat 148
% Daily Value*
Total Fat 16 g25.3%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 254.2 mg
Sodium 573 mg23.9%
Total Carbohydrates 42 g14.1%
Dietary Fiber 0.85 g3.4%
Sugars 1.6 g
Protein 17 g33.3%
Vitamin A 7.1% Vitamin C 0.04%
Calcium 5.5% Iron 14.7%
*Based on a 2000 Calorie diet
Blend in mayonnaise or salad dressing, mustard, and salt; pile back into whites.
2 Drain shrimps and rinse.
Combine shrimps with soup and milk in a medium-size saucepan.
Heat slowly, stirring several times, just until bubbly.
3 Spoon rice into a 6-cup shallow baking dish; arrange stuffed eggs in rows on top, pushing down into rice; spoon shrimp sauce over all.
4 Bake in moderate oven (350Â°)for 15 minutes, or until bubbly-hot.
Garnish with parsley, if you wish.