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Deviled Eggs Florentine

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  Condensed cream of shrimp soup 10 3⁄4 Ounce (1 Can)
  Milk 2 Tablespoon
  Deveined shrimp 5 Ounce, drained, rinsed (1 Can)
  Frozen chopped spinach 20 Ounce (2 Packages Of 10 Ounce Each)
  Hard cooked eggs 6 , shelled
  Salt 1⁄4 Teaspoon
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Prepared mustard 2 Teaspoon

1. Grease 4 small (1 cup) egg plates or baking dishes with butter.
2. Cut eggs lengthwise into half and scoop out the yolks, adding them to a bowl.
3. To the yolks, add, mayonnaise or salad dressing, salt and mustard and mash until smooth.
4. Spoon the yolk filling into the egg white halves. Arrange on a platter and keep aside.
5. Preheat the oven to 400°F

6. In a medium size saucepan, combine the soup and milk.
7. Place on medium low flame and bring the liquid to a boil, stirring often, to blend well.
8. Stir in the shrimp and heat through then take pan off the heat.
9. At the same time, in a small saucepan, blanch the spinach, following package directions.
10. Drain the spinach well, squeezing out as much moisture as possible..
11. Divide spinach equally among greased baking dishes.
12. Arrange 3 stuffed egg halves in each dish
13. Ladle shrimp sauce to cover the eggs.
14. Just before serving time, place the dishes in a preheated oven and bake for 10 minutes until sauce it hot and bubbly.

15. Place each dish on a serving plate.
16. Sprinkle with chopped parsley, if you wish.
17. Serve hot with buttered toast.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 356 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 435.5 mg145.2%

Sodium 1003.8 mg41.8%

Total Carbohydrates 12 g3.8%

Dietary Fiber 3.8 g15.2%

Sugars 2 g

Protein 24 g47.2%

Vitamin A 276% Vitamin C 66.4%

Calcium 22.1% Iron 27.2%

*Based on a 2000 Calorie diet

Deviled Eggs Florentine Recipe