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Deviled Eggs Florentine

Chef.at.Home's picture
Ingredients
  Condensed cream of shrimp soup 1 Can (10 oz)
  Milk 2 Tablespoon
  Canned deveined shrimps 5 Ounce, drained, rinsed (1 Can)
  Frozen chopped spinach package 20 Ounce (2 Packages, 10 Ounce Each)
  Hard-cooked eggs 6 , shelled
  Salt 1⁄4 Teaspoon
  Salad dressing/Mayonnaise 1⁄4 Cup (4 tbs)
  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.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Ingredient: 
Shrimp

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