Saturday, May 18, 2013

Devonshire Eggs

(from a recipe in Aunt Mary’s Cookbook)

6 hardboiled eggs, peeled and halved
1/4 lb boiled ham
3/4 can Campbell’s tomato soup

Grind ham and egg yolks together.  Mix with enough cream to make a paste and fill the whites like you would deviled eggs.  Place in buttered baking dish.  Thicken the soup with a little flour and water and pour over the eggs.  Cover with cracker crumbs and bake until light brown.

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