Deviled Eggs - For Lunch - cooking recipe

Ingredients

12 deviled stuffed egg halves
1 (3 oz.) can chopped mushrooms
1/2 c. mayonnaise
1/4 c. milk
6 Tbsp. buttered crumbs

Preparation

Start oven at moderately hot (400\u00b0).
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.