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Deviled Eggs With Cheese Shrimp Sauce Recipe
|Hard cooked eggs||9|
|Chopped sweet pickle||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|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)|
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 mg
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
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 350Â°.
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.