Deviled Eggs & Noodles - Microwave
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
deviled eggs
|
* |
| ⅓ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
onions
chopped |
|
| ⅓ | cup |
milk
|
|
| 1 | tablespoon |
margarine
or butter |
|
| ⅓ | cups |
olives
ripe, sliced |
*
|
| 2 ½ | cups |
noodles
cooked |
|
| 2 | teaspoons |
poppy seed
|
|
| 8 | ounces |
sour cream
|
|
| ½ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
deviled eggs
|
* |
| 79 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
onions
chopped |
|
| 79 | ml |
milk
|
|
| 15 | ml |
margarine
or butter |
|
| 79 | ml |
olives
ripe, sliced |
*
|
| 591 | ml |
noodles
cooked |
|
| 1E+1 | ml |
poppy seed
|
|
| 231.2 | ml/g |
sour cream
|
|
| 2.5 | ml |
salt
|
|
Directions
Prepare Deviled Eggs.
Cover and microwave onion and margarine in 1½-Qt casserole on high (100%) until onion is tender.
Stir in remaining ingredients.
Cover and microwave until hot, 5 to 6 minutes.
Arrange eggs on noodles.
Cover and microwave until eggs are hot, 1 to 2 minutes.
