Curried Stuffed Eggs Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Hard cooked eggs6
 Mayonnaise3 Tablespoon
 Grated onion1 Teaspoon
 Chopped cooked shrimp/Chopped cooked lobster1 Cup (16 tbs)
 Butter3 Tablespoon
 Flour3 Tablespoon
 Curry powder2 Teaspoon (Or More To Taste)
 Milk2 Cup (32 tbs)
 Buttered bread crumbs1⁄2 Cup (8 tbs) (Fine Fresh)

Nutrition Facts

Serving size: Complete recipe

Calories 1845 Calories from Fat 1131

% Daily Value*

Total Fat 127 g194.8%

Saturated Fat 46.7 g233.5%

Trans Fat 0 g

Cholesterol 1842.8 mg614.3%

Sodium 1248.3 mg52%

Total Carbohydrates 85 g28.2%

Dietary Fiber 5.4 g21.5%

Sugars 29 g

Protein 91 g182.2%

Vitamin A 78.8% Vitamin C 6.6%

Calcium 79.2% Iron 70.7%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 375 degrees.
Cut the eggs in half lengthwise, remove the yolks and mash them.
Add mayonnaise, onion, seafood, salt and pepper to the yolks.
Mix well and pack into the egg whites.
Melt the butter and add the flour and curry powder.
Blend well.
Add the milk and cook, stirring, until the mixture boils.
Add salt and pepper to taste and more curry powder if desired.
Stand the eggs in a shallow baking dish and pour the sauce over them.
Sprinkle with the crumbs.
Bake until heated through and lightly browned.
Quantcast