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Deviled Eggs With Cheese Shrimp Sauce

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  Hard cooked eggs 9
  Mayonnaise 3 Tablespoon
  Chopped sweet pickle 1 Tablespoon
  Vinegar 2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Worcestershire 1 Dash
  Pepper 1 Dash
  Mushroom stems and pieces 4 Ounce, drained
  Shrimp 4 1⁄2 Ounce, drained, rinsed
  Milk 3⁄4 Cup (12 tbs)
  Condensed cheddar cheese soup 10 3⁄4 Ounce
  Hot cooked rice 4 Cup (64 tbs)

Cut peeled eggs in half lengthwise.
Slip out yolks; mash with fork.
Mix in mayonnaise, pickle, vinegar, mustard, Worcestershire sauce and pepper.
Fill egg whites with the egg yolk mixture, heaping it up lightly.
Heat oven to 350°.
Heat mushrooms, shrimp, milk and soup just to boiling, stirring occasionally.
Spread rice in ungreased baking dish, 11 1/2x7 1/2xl1/2 inches.
Arrange eggs in 3 rows on rice; pour soup mixture over eggs and rice.
Bake uncovered 15 minutes.
If desired, garnish with snipped parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 330 Calories from Fat 123

% Daily Value*

Total Fat 14 g21%

Saturated Fat 3.5 g17.5%

Trans Fat 0 g

Cholesterol 304.8 mg101.6%

Sodium 460.2 mg19.2%

Total Carbohydrates 34 g11.3%

Dietary Fiber 0.74 g2.9%

Sugars 3.1 g

Protein 15 g30.9%

Vitamin A 13.5% Vitamin C 0.92%

Calcium 8.9% Iron 15.7%

*Based on a 2000 Calorie diet

Deviled Eggs With Cheese Shrimp Sauce Recipe