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.