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Deviled Eggs Mornay Recipe
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Cooked pasta||1 Cup (16 tbs) (Shells)|
|Hard boiled eggs||6|
|Dry mustard||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Butter||2 Tablespoon, melted|
|Green olives||4 , sliced|
Calories 585 Calories from Fat 343
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 21.5 g107.5%
Trans Fat 0 g
Cholesterol 459.9 mg153.3%
Sodium 741.8 mg30.9%
Total Carbohydrates 31 g10.4%
Dietary Fiber 0.44 g1.7%
Sugars 10 g
Protein 26 g51%
Vitamin A 32.4% Vitamin C 0.98%
Calcium 46.7% Iron 11.1%
*Based on a 2000 Calorie diet
Stir in flour with a wire whisk.
Stir in milk gradually.
Cook for 3 minutes or until thick.
During cooking stir twice with whisk to give a smooth sauce.
Season with salt and pepper.
Add 1/2 cup of grated cheese and the cooked pasta.
Place in an ovenproof dish and keep it warm in a conventional oven.
Cut eggs in half lengthwise and remove yolks.
Mix yolks with mustard, curry powder, melted butter, and salt and pepper to taste.
Put mixture .
into egg-white halves.
Cover with Mornay sauce.
Arrange sliced olives on top of the sauce.
Top with and sprinkle with remaining cheese.
Cook uncovered on highest setting for 2 minutes to melt cheese.