Deviled Egg Bake
|Hard-cooked eggs||6 , shelled|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 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)|
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 (350Â°)for 15 minutes, or until bubbly-hot.
Garnish with parsley, if you wish.