Deviled eggs with rice

Yield: 1 Servings

Measure Ingredient
6 eaches Hard-cooked eggs
3 cups Cooked rice
½ tablespoon Butter or butter substitute
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.

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