Easter Stuffed Eggs Recipe
If Easter Stuffed Eggs were to be described in a few words, they are heavenly, superb and outstanding. It is the perfect choice for Breakfast. My family loves Easter Stuffed Eggs. So will yours!
Ingredients
6 hard-cooked eggs
3 tablespoons mayonnaise
1 teaspoon grated onion
1 teaspoon salt, divided
1/8 teaspoon pepper
1 can (4-1/4 ounces) shrimp, drained, divided
4 tablespoons butter or margarine, melted, divided
3 tablespoons all-purpose flour
1-1/2 teaspoons curry powder
2 cups milk
1/4 cup crushed cornflakes
Directions
Cut eggs in half lengthwise.
Set whites aside.
In a bowl, mash yolks.
Add mayonnaise, onion, 1/2 teaspoon salt and pepper.
Chop 1/4 cup of shrimp; add to yolks.
Mix well; spoon into egg white halves.
Place in a greased 8-in.square baking dish; set aside.
In a saucepan, blend 3 tablespoons of butter, flour, curry and remaining salt until smooth.
Add milk; cook and stir over medium heat until smooth and thickened.
Add remaining shrimp.
Pour over eggs.
Mix crumbs with remaining butter; sprinkle on top.
Bake at 375° for 20 minutes or until heated through.
Set whites aside.
In a bowl, mash yolks.
Add mayonnaise, onion, 1/2 teaspoon salt and pepper.
Chop 1/4 cup of shrimp; add to yolks.
Mix well; spoon into egg white halves.
Place in a greased 8-in.square baking dish; set aside.
In a saucepan, blend 3 tablespoons of butter, flour, curry and remaining salt until smooth.
Add milk; cook and stir over medium heat until smooth and thickened.
Add remaining shrimp.
Pour over eggs.
Mix crumbs with remaining butter; sprinkle on top.
Bake at 375° for 20 minutes or until heated through.
