Deviled Eggs with Cheese-Shrimp Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 314.5
  • Total Fat: 9.3 g
  • Cholesterol: 274.4 mg
  • Sodium: 586.6 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 15.4 g

View full nutritional breakdown of Deviled Eggs with Cheese-Shrimp Sauce calories by ingredient
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Introduction

My family really likes this casserole. It's fairly simple to make. I use 2 cans of condensed cheddar cheese soup. It makes a 10x13" casserole. My family really likes this casserole. It's fairly simple to make. I use 2 cans of condensed cheddar cheese soup. It makes a 10x13" casserole.
Number of Servings: 8

Ingredients

    9 hard boiled eggs
    3 Tbsp. miracle whip
    1 Tbsp. sweet pickle relish
    2 tsp. vinegar
    1/2 tsp. dry mustard
    dash worcestershire sauce
    dash black pepper
    4 1/2 oz. salad shrimp, rinsed and drained
    1 1/2 c. milk, 1%
    1 can (10 3/4 oz.) condensed cheddar cheese soup
    4 c. hot cooked rice

Directions

Cut peeled eggs in half lengthwise. Slip out yolks; mash with fork. Mix in miracle whip, pickle relish, vinegar, mustard, worcestershire sauce and pepper. Fill egg whites with the egg yolk mixture, heaping it up lightly.

Heat oven to 350. Heat shrimp, milk and soup just to boiling, stirring occasionally. Spread rice in ungreased baking dish, 10x13x1 1/2".

Arrange eggs in 3 rows on rice; pour soup mixture over eggs and rice. Bake uncovered 15 minutes. If desired, garnish with snipped parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user JARIBORDY.

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