Sunday-Supper Deviled Eggs

Name: Sunday-Supper Deviled Eggs
Yield: Makes 6 servings
Ingredients: 12 deviled-egg halves; 3 tblsp. ketchup; 2 tblsp. light cream; ⅔ c. mayonnaise; 3 tblsp. chopped parsley; ⅛ tsp. pepper; 1 (12 oz.) can pork luncheon meat; 2 c. boiling water; 1 tsp. salt; 2 c. precooked rice (or 4 c. cooked regular rice); ¼ c. butter or regular margarine; ½ c. chopped onion

Preparation info

Makes
6
servings

Difficulty
Medium

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

Ingredients

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

Supper

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