Sunday-Supper Deviled Eggs

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You can get this ready to bake in the morning and refrigerate


  • ½ c. chopped onion
  • ¼ c. butter or regular margarine
  • 2


  • Sauté onion in melted butter over low heat until golden. Add rice, salt and water. Cover; let stand 5 minutes.
  • Cut meat into 3 or 4 slices; mash with fork. Add to rice mixture with pepper and parsley.
  • Blend together mayonnaise, cream and ketchup. Add half this sauce to rice mixture. Spread in bottom of greased 11½ X 7⅜ X 1½″ baking dish.
  • With