From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.


  • 8 hard-cooked eggs
  • 1 package frozen chopped spinach, cooked
  • 1/2 teaspoon grated onion
  • 1 teaspoon Worcestershire sauce
  • Tabasco
  • 2 teaspoons lemon juice
  • 2 Tablespoons melted butter
  • Salt and pepper
  • 1 can condensed cream of mushroom soup
  • 1 small jar (8 ounce) Cheez Whiz
  • Buttered bread crumbs
  • Parmesan cheese


Slice eggs in half, lengthwise, and remove yolks.  Mash yolks.  Combine yolks, spinach, onion, Worcestershire, Tabasco, lemon juice, melted butter, salt and pepper.  Mix well.  Mound yolk mixture into egg whites.  Place in a buttered shallow baking dish.  Heat soup and Cheez Whiz in double boiler.  Pour over stuffed eggs.  Cover with buttered bread crumbs, sprinkle with Parmesan cheese and bake in 350 degree oven until bubbly.


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