Deviled Eggs With Cheese Shrimp Sauce
|Hard cooked eggs||9|
|Chopped sweet pickle||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|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 350Â°.
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.