|6 eaches||Hard-cooked eggs|
|3 cups||Cooked rice|
|½ tablespoon||Butter or butter substitute|
|1 each||Onion, minced|
|2 eaches||Crackers, ground|
|1½ cup||Medium white sauce|
Cut eggs in halves lengthwise. Remove yolks. Mash. Add onion, butter, salt, and crackers. Moisten with cream. Refill whites.
Arrange filled eggs on bed of rice. Serve with white sauce. 6 servings. Carrie J. Brown, San Bernardino, CA.
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