Deviled Egg Bake Recipe
Ingredients
| Hard-cooked eggs | 6 , shelled | |
| Mayonnaise/Salad dressing | 1⁄4 Cup (4 tbs) | |
| Prepared mustard | 2 Teaspoon | |
| Salt | 1⁄4 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) |
Nutrition Facts
Serving size
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 mg84.7%
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
Directions
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 (350°)for 15 minutes, or until bubbly-hot.
Garnish with parsley, if you wish.
Chef
