Curried Eggs with Shrimp Sauce Recipe


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Hard cooked eggs8
 Curry powder1⁄2 Teaspoon
 Paprika1⁄2 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Lemon juice1 1⁄2 Tablespoon (Juice Of 1/2 Lemon)
 Sour cream3 Tablespoon
For cheese shrimp sauce
 Milk/Light cream2 Cup (32 tbs)
 Butter/Margarine2 Tablespoon
 Flour2 Tablespoon
 Worcestershire1 Teaspoon
 Shredded sharp cheddar cheese1 Cup (16 tbs)
 Canned shrimp10 Ounce (2 Cans, 5 Ounce Each)
 Salt1 Teaspoon (To Taste)
 Pepper1 Teaspoon (To Taste)

Nutrition Facts

Serving size

Calories 354 Calories from Fat 202

% Daily Value*

Total Fat 23 g34.9%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 361.1 mg

Sodium 596.5 mg24.9%

Total Carbohydrates 11 g3.5%

Dietary Fiber 0.47 g1.9%

Sugars 5.3 g

Protein 27 g54.7%

Vitamin A 22.3% Vitamin C 3.7%

Calcium 27.1% Iron 8%

*Based on a 2000 Calorie diet


Cut eggs in half lengthwise and scoop out yolks.
Mash egg yolks with salt, Worcestershire, curry powder, paprika, mustard, and lemon juice; moisten with sour cream.
Fill egg halves with mashed, yolks and press together.
Place in a greased baking dish (8 or 9 inches square).
For the sauce, heat milk to scalding point.
Make a roux with the butter and flour and blend in; stirring constantly, cook until smooth and thick.
Add salt, pepper, Worcestershire, and cheese, and heat until melted.
Stir in shrimp.
Pour sauce over the deviled eggs.
Bake, uncovered, in moderate oven (350°) for 20 minutes.
Makes 4 to 6 servings.