Deviled Eggs Supreme Recipe
Ingredients
| 8 hard-cooked eggs, shelled | ||
| 1/4 cup mayonnaise or salad dressing | ||
| Salt | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Pimiento | 2 Teaspoon, chopped | |
| Shredded cheese package | 1 , Processed | |
| Frozen peas package | 1 | |
| 1 envelope or teaspoon instant chicken broth | ||
| Boiling water | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 medium-size onion, chopped | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Curry powder | 1 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Hot cooked rice | 4 Cup (16 tbs) | |
Directions
1. Halve eggs lengthwise; remove the yolks and press through coarse sieve into small bowl; blend in the mayonnaise or salad dressing, 1/2 teaspoon of the salt, the dry mustard, 1/5 teaspoon of the pepper, chopped pimiento and 1/4 cup of the shredded cheese; pile into the egg-white halves.
2. Cook the peas, drain and reserve. Dissolve instant chicken broth in boiling water; reserve for next step.
3. Melt the butter or margarine in a medium-size saucepan; saute the onion until tender. Stir in the flour, remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, the curry powder and ginger. Cook, stirring constantly, just until bubbly. Stir in dissolved chicken broth and milk; continue cooking and stirring until sauce thickens and bubbles for 3 minutes. Remove from heat; stir in remaining cheese till melted; add peas.
4. Spoon the hot cooked rice into heated serving dish; spoon sauce over; arrange eggs around edge of dish.
2. Cook the peas, drain and reserve. Dissolve instant chicken broth in boiling water; reserve for next step.
3. Melt the butter or margarine in a medium-size saucepan; saute the onion until tender. Stir in the flour, remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, the curry powder and ginger. Cook, stirring constantly, just until bubbly. Stir in dissolved chicken broth and milk; continue cooking and stirring until sauce thickens and bubbles for 3 minutes. Remove from heat; stir in remaining cheese till melted; add peas.
4. Spoon the hot cooked rice into heated serving dish; spoon sauce over; arrange eggs around edge of dish.
Chef
