6 hard-cooked eggs
2 tsp. mustard
1 (5 oz.) can shrimp
1 can frozen shrimp soup, thawed
4 c. hot cooked rice
1/4 c. mayonnaise
1/4 tsp. salt
1/2 c. milk

Cut eggs crosswise, remove yolks, mash yolks. Add mayonnaise, mustard, salt; put back into whites. Drain shrimp and rinse. Combine shrimp with soup and milk. Heat slowly. Spoon rice into a 6 cup shallow baking dish. Arrange stuffed eggs on top, pushing down in rice. Spoon shrimp sauce over all. Bake at 350 degrees for 15 minutes. Yield: 8 servings.