Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Hard-cooked eggs |
| 3 cups | Cooked rice |
| ½ tablespoon | Butter or butter substitute |
| \N \N | Cream |
| 1 each | Onion, minced |
| ½ teaspoon | Salt |
| 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.