Dissolve bouillon cube in water. Heat margarine in skillet and saute shallots until soft; add veal and rice. Stir until thoroughly heated; then add pimento, hard-cooked eggs, and bouillon. Cook for 5 min. On low heat, stirring gently to blend. Mix nondairy creamer with egg yolks, salt, and pepper until well blended. Add to veal and stir until mixture thickens.