Easter Stuffed Eggs
- 6 hard-cooked eggs
- 3 tablespoons mayonnaise
- 1 teaspoon grated onion
- 1 teaspoon salt, divided
- 1/8 teaspoon pepper
- 1 (4.25 ounce) can shrimp,
- drained, divided
- 4 tablespoons butter or
- margarine, melted, divided
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder
- 2 cups milk
- 1/4 cup crushed cornflakes
- 1. tut eggs in half lengthwise. Set whites aside. In a bowl, mash yolks. Add mayonnaise, onion 1/2 teaspoon salt and pepper. Chop 1/4 cup of shrimp; add to yolks. Mix well; spoon into egg white halves. Place in a greased 8-in. square baking dish; set aside. In a saucepan, blend 3 tablespoons of butter, flour, curry and remaining salt until smooth and thickened. Add milk; cook and stir over medium heat until smooth and thickened. Add remaining shrimp. Pour over eggs. Mix crumbs with remaining butter; sprinkle on top. Bake at 375 degrees F for 20 minutes or until heated through.
- ALL RIGHTS RESERVED 2008 Allrecipes.com trinted from Allrecipes.com 3/21/2008
eggs, mayonnaise, onion, salt, pepper, shrimp, butter, margarine, allpurpose, curry powder, milk, cornflakes
Taken from www.epicurious.com/recipes/member/views/easter-stuffed-eggs-1263056 (may not work)