Easter Stuffed Eggs

SUBMITTED BY: Kathy Christiansen

"Most people dread all the leftover hard-cooked eggs they have at Easter. But not me! That's when I usually prepare one of my family's favorite dishes. The shrimp and curry powder give great flavor to ordinary eggs."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

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

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DIRECTIONS

Cut 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.

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