Deviled Eggs With Cheese Shrimp Sauce Recipe
Ingredients
| Hard cooked eggs | 9 | |
| Mayonnaise | 3 Tablespoon | |
| Chopped sweet pickle | 1 Tablespoon | |
| Vinegar | 2 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Worcestershire | 1 Dash | |
| Pepper | 1 Dash | |
| Mushroom stems and pieces | 4 Ounce, drained | |
| Shrimp | 4 1⁄2 Ounce, drained, rinsed | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Condensed cheddar cheese soup | 10 3⁄4 Ounce | |
| Hot cooked rice | 4 Cup (64 tbs) |
Nutrition Facts
Serving size
Calories 330 Calories from Fat 123
% Daily Value*
Total Fat 14 g21%
Saturated Fat 3.5 g17.5%
Trans Fat 0 g
Cholesterol 304.8 mg101.6%
Sodium 460.2 mg19.2%
Total Carbohydrates 34 g11.3%
Dietary Fiber 0.74 g2.9%
Sugars 3.1 g
Protein 15 g30.9%
Vitamin A 13.5% Vitamin C 0.92%
Calcium 8.9% Iron 15.7%
*Based on a 2000 Calorie diet
Directions
Slip out yolks; mash with fork.
Mix in mayonnaise, pickle, vinegar, mustard, Worcestershire sauce and pepper.
Fill egg whites with the egg yolk mixture, heaping it up lightly.
Heat oven to 350°.
Heat mushrooms, shrimp, milk and soup just to boiling, stirring occasionally.
Spread rice in ungreased baking dish, 11 1/2x7 1/2xl1/2 inches.
Arrange eggs in 3 rows on rice; pour soup mixture over eggs and rice.
Bake uncovered 15 minutes.
If desired, garnish with snipped parsley.
Chef
