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Deviled Egg Bake

New.Wife's picture
Ingredients
  Hard-cooked eggs 6 , shelled
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Prepared mustard 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Canned tuna 6 1⁄2 Ounce, drained and flaked (1 Can)
  Condensed cream of shrimp soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Hot cooked rice 4 Cup (64 tbs)
Directions

GETTING READY
1. Grease a 6-cup casserole or baking dish with butter.
2. Slice the eggs lengthwise in half.
3. Scoop out yolks and add to a small bowl
4. Use a fork to mash the yolks and then blend in mayonnaise or dressing, mustard and salt
5. Spoon the yolk mixture into whites.
6. Preheat oven to 350°F

MAKING
7. In a medium saucepan, combine tuna with soup and milk
8. Bring to a boil, stirring often.
9. In the greased casserole layer rice then arrange stuffed eggs, pressing them lightly into the rice.
10. Pour tuna sauce on top to cover the eggs.
11. Place in preheated oven and bake for 15 minutes or until sauce is hot and bubbly.

SERVING
12. Take the dish straight to the table and serve 3 egg halves per person.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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