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Easter Stuffed Eggs Recipe
|Hard cooked eggs||6|
|Grated onion||1 Teaspoon|
|Salt||1 Teaspoon (Divided)|
|Canned shrimp||4 1⁄4 Ounce (1 Can, Drained, Divided)|
|Butter/Margarine||4 Tablespoon (Melted And Divided)|
|All purpose flour||3 Tablespoon|
|Curry powder||1 1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Crushed cornflake||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1896 Calories from Fat 1228
% Daily Value*
Total Fat 138 g211.7%
Saturated Fat 53.9 g269.4%
Trans Fat 0 g
Cholesterol 1656.6 mg
Sodium 2845.7 mg118.6%
Total Carbohydrates 76 g25.4%
Dietary Fiber 4.2 g16.8%
Sugars 29 g
Protein 90 g179.1%
Vitamin A 84.6% Vitamin C 5.9%
Calcium 74.1% Iron 64.6%
*Based on a 2000 Calorie diet
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.