Deviled Eggs - for Lunch
Deviled Eggs - For Lunch is an easy dinner. Made with 12 deviled stuffed egg halves, 1 (3 oz.) can chopped mushrooms, 1/2 c. mayonnaise, 1/4 c. milk and 6 tbsp. buttered crumbs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π¨βπ³ Instructions
Start oven at moderately hot (400Β°).
Place stuffed eggs in lightly greased casserole.
Drain juice from mushrooms, saving 1/4 cup juice.
Blend juice with mayonnaise and milk in saucepan over low heat and stir until smooth.
Add mushrooms and mix.
Pour over eggs in casserole.
Sprinkle with crumbs.
Bake 10 minutes or until crumbs are browning.
Makes 6 servings.
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