eelo
04-11-2008, 08:04 PM
My husband calls this the cheesy-shrimp-eggy-thing. It's actually a heart attack waiting for a place to happen , so be sure to balance it out with some fruit or something. We get requests for it on the teacher admin days when his department has to provide breakfast. The original recipe is printed first, but my husband definitely prefers the second with our modifications.
(original recipe)
Deviled Eggs with Cheese-Shrimp Sauce
9 hard-cooked eggs
3 tablespoons mayonnaise
1 tablespoon chopped sweet pickle
2 teaspoons vinegar
½ teaspoon dry mustard
Dash Worcestershire sauce
Dash black pepper
1 can (4 oz) mushroom stems and pieces, drained
1 can (4.5 oz) shrimp, rinsed and drained
1 can (10.5 oz) condensed cheddar cheese soup
¾ cup milk
4 cups hot cooked rice
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 over to 350 degrees. Heat mushrooms, shrimp, milk and soup just until boiling, stirring occasionally. Spread rice in baking dish, 11.5x7.5x1.5 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.
(my modifications)
Deviled Eggs with Cheese-Shrimp Sauce
(for deviled eggs)
9 hard-boiled eggs
¼ cup Miracle Whip
1 teaspoon dry mustard
1 tablespoon white vinegar
5-6 drops Tabasco sauce
(for sauce)
1 can (4 oz) mushroom stems and pieces, drained
1 can (4.5 oz) shrimp, rinsed and drained
1 can (10.5 oz) condensed cheddar cheese soup
¾ cup milk
2 packages hash browns, prepared as directed for “crispy hash browns” (the kind that come in a box)
Heat oven to 350 degrees. Prepare your favorite deviled eggs recipe, or use the ingredients listed above. Make your favorite deviled eggs. If you don't know how, cut the boiled eggs in half, slipping out the yolks. Mix the miracle whip, dry mustard, vinegar and Tabasco together with an electric mixer, getting rid of as many lumps as possible. Fill the egg white halves with the yolk mixture, heaping it up lightly.
Heat the soup, milk, shrimp and mushrooms until boiling, stirring occasionally to avoid scorching. Spray a 9x13 baking pan with Pam or other spray oil. Place prepared crispy hash browns in the bottom of the pan. Using a spoon, make indentations into the hash browns and place one deviled egg in each indentation. Generally, 15-18 will fit nicely, in three rows. Pour heated soup mixture over eggs. Bake uncovered for 15 minutes. If desired, garnish with snipped parsley.
Other suggestions for sauce:
For those with shellfish allergies, omit shrimp
Can include in the sauce:
½ cup chopped ham, chicken or turkey
½ cup cooked vegetables such as asparagus, green beans or peas
½ cup fresh sliced mushrooms sautéed in butter and red wine (instead of canned)
use Nacho cheese soup instead of cheddar cheese for bolder sauce
garnish with chopped fresh tomato just prior to serving
(original recipe)
Deviled Eggs with Cheese-Shrimp Sauce
9 hard-cooked eggs
3 tablespoons mayonnaise
1 tablespoon chopped sweet pickle
2 teaspoons vinegar
½ teaspoon dry mustard
Dash Worcestershire sauce
Dash black pepper
1 can (4 oz) mushroom stems and pieces, drained
1 can (4.5 oz) shrimp, rinsed and drained
1 can (10.5 oz) condensed cheddar cheese soup
¾ cup milk
4 cups hot cooked rice
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 over to 350 degrees. Heat mushrooms, shrimp, milk and soup just until boiling, stirring occasionally. Spread rice in baking dish, 11.5x7.5x1.5 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.
(my modifications)
Deviled Eggs with Cheese-Shrimp Sauce
(for deviled eggs)
9 hard-boiled eggs
¼ cup Miracle Whip
1 teaspoon dry mustard
1 tablespoon white vinegar
5-6 drops Tabasco sauce
(for sauce)
1 can (4 oz) mushroom stems and pieces, drained
1 can (4.5 oz) shrimp, rinsed and drained
1 can (10.5 oz) condensed cheddar cheese soup
¾ cup milk
2 packages hash browns, prepared as directed for “crispy hash browns” (the kind that come in a box)
Heat oven to 350 degrees. Prepare your favorite deviled eggs recipe, or use the ingredients listed above. Make your favorite deviled eggs. If you don't know how, cut the boiled eggs in half, slipping out the yolks. Mix the miracle whip, dry mustard, vinegar and Tabasco together with an electric mixer, getting rid of as many lumps as possible. Fill the egg white halves with the yolk mixture, heaping it up lightly.
Heat the soup, milk, shrimp and mushrooms until boiling, stirring occasionally to avoid scorching. Spray a 9x13 baking pan with Pam or other spray oil. Place prepared crispy hash browns in the bottom of the pan. Using a spoon, make indentations into the hash browns and place one deviled egg in each indentation. Generally, 15-18 will fit nicely, in three rows. Pour heated soup mixture over eggs. Bake uncovered for 15 minutes. If desired, garnish with snipped parsley.
Other suggestions for sauce:
For those with shellfish allergies, omit shrimp
Can include in the sauce:
½ cup chopped ham, chicken or turkey
½ cup cooked vegetables such as asparagus, green beans or peas
½ cup fresh sliced mushrooms sautéed in butter and red wine (instead of canned)
use Nacho cheese soup instead of cheddar cheese for bolder sauce
garnish with chopped fresh tomato just prior to serving