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Deviled Egg Bake

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Ingredients
  Hard-cooked eggs 6 , shelled
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Prepared mustard 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned deveined shrimps 5 Ounce
  Condensed cream of shrimp soup 10 3⁄4 Ounce
  Milk 1⁄2 Cup (8 tbs)
  Hot cooked rice 4 Cup (64 tbs)
Directions

1 Halve eggs crosswise; remove yolks and mash in a small bowl.
Blend in mayonnaise or salad dressing, mustard, and salt; pile back into whites.
2 Drain shrimps and rinse.
Combine shrimps with soup and milk in a medium-size saucepan.
Heat slowly, stirring several times, just until bubbly.
3 Spoon rice into a 6-cup shallow baking dish; arrange stuffed eggs in rows on top, pushing down into rice; spoon shrimp sauce over all.
4 Bake in moderate oven (350°)for 15 minutes, or until bubbly-hot.
Garnish with parsley, if you wish.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Everyday
Servings: 
6

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4.37059
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 395 Calories from Fat 148

% Daily Value*

Total Fat 16 g25.3%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 254.2 mg84.7%

Sodium 573 mg23.9%

Total Carbohydrates 42 g14.1%

Dietary Fiber 0.85 g3.4%

Sugars 1.6 g

Protein 17 g33.3%

Vitamin A 7.1% Vitamin C 0.04%

Calcium 5.5% Iron 14.7%

*Based on a 2000 Calorie diet

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Deviled Egg Bake Recipe