Curried Eggs In Shrimp Sauce

• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 pound cooked small shrimp, peeled and deveined
• 12 hard-boiled large eggs
• 1/2 cup mayonnaise
• 1/4 teaspoon curry powder
• 1/4 teaspoon ground mustard
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1 cup soft bread crumbs

1. In a large saucepan, melt 2 tablespoons butter; whisk in flour until smooth. Gradually add soup and milk. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in shrimp.
2. Pour 2 cups of sauce into a greased 13-in. x 9-in. baking dish; set remaining sauce aside. Cut eggs in half lengthwise; arrange whites over sauce. In a bowl, mash yolks. Stir in the mayonnaise, curry powder, mustard, paprika and salt. Spoon into egg whites. Top with reserved sauce.
3. Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350u0b0 for 15-20 minutes or until heated through.

butter, flour, condensed cream, milk, cheddar cheese, shrimp, eggs, mayonnaise, curry powder, ground mustard, paprika, salt, bread crumbs

Taken from www.tasteofhome.com/recipes/curried-eggs-in-shrimp-sauce/ (may not work)