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Deviled Eggs Florentine

New.Wife's picture
Ingredients
  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
Directions

GETTING READY
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

MAKING
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.

SERVING
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
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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