|Hard cooked eggs||8|
|Anchovy paste||1 Tablespoon|
|Ripe olives||6 , chopped|
|Lemon juice||1 Tablespoon|
|Chopped walnuts/Chopped pecans||2 Tablespoon|
|Melted butter/Margarine||3 Tablespoon|
|Milk/Chicken broth||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Cooked chopped shrimp||1 1⁄2 Cup (24 tbs)|
|Sliced mushrooms||1⁄2 Pound, lightly sauteed|
Cut the eggs in half lengthwise, remove the yolks to a bowl, and mash.
Mix with the mashed yolks the anchovy paste, mayonnaise, olives, lemon juice, and chopped nuts.
Refill the egg whites with this mixture and arrange them in a shallow casserole or serving dish.
Make a cream sauce of the melted butter, flour, and milk or chicken broth, seasoning to taste with salt and pepper and the Worcestershire sauce.
When the sauce is thick and smooth stir in the shrimp—either broken-up large shrimp or tiny shrimp whole.
Add the mushrooms and pour over the eggs.
These eggs can be served either hot or cold.
If you serve them hot, bake the eggs in the cream sauce 20 minutes in a 375° oven.
If cold, chill well.