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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
6 hard-cooked 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 king arthur unbleached all-purpose flour |
1-1/2 teaspoons curry powder |
2 cups milk |
1/4 cup crushed cornflakes |
Directions:
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 375° for 20 minutes or until heated through. Yield: 4-6 servings.
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