Easter Stuffed Eggs

• 6 hard-boiled large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon grated onion
• 1 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 can (4 ounces) tiny shrimp, rinsed and drained, divided
• 4 tablespoons butter, melted, divided
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons curry powder
• 2 cups milk
• 1/4 cup crushed cornflakes

1. Cut eggs in half lengthwise. Set whites aside. In a bowl, mash yolks. Add the mayonnaise, onion 1/2 teaspoon salt and pepper. Chop 1/4 cup of shrimp; add to yolks and mix well. Spoon into egg white halves. Place in a greased 8-in. square baking dish; set aside.
2. In a saucepan, whisk 3 tablespoons butter, flour, curry and remaining salt until smooth. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add remaining shrimp. Pour over eggs.
3. Combine cornflakes and remaining butter; sprinkle over top. Bake, uncovered, at 375u0b0 for 20 minutes or until heated through.

eggs, mayonnaise, onion, salt, pepper, shrimp, butter, allpurpose, curry powder, milk, cornflakes

Taken from www.tasteofhome.com/recipes/easter-stuffed-eggs/ (may not work)