Sunday-Supper Deviled Eggs

Preparation info

  • Difficulty

    Medium

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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

Ingredients

  • ½ c. chopped onion
  • ¼ c. butter or regular margarine
  • 2 c. precooked rice (or 4 c. cooked regular rice)
  • 1 tsp. salt
  • 2 c. boiling water
  • 1 (12 oz.) can pork luncheon meat
  • tsp. pepper
  • 3 tblsp. chopped parsley
  • c. mayonnaise
  • 2 tblsp. light cream
  • 3 tblsp. ketchup
  • 12 deviled-egg halves

Method

  • 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 back of spoon make depressions in rice to hold eggs. Spoon remaining sauce over indentations. Put eggs in place. Cover; bake in moderate oven (350°) 20 minutes.