Chicken Stuffed Eggs
|Hard-boiled eggs||8 , shelled|
|Ground chicken||1 Cup (16 tbs), or finely minced|
|Finely chopped mushrooms||4 Tablespoon|
|Minced onion||1 Tablespoon|
|Medium white sauce||1 Cup (16 tbs) (Made With Chicken Broth And Trace Of Nutmeg)|
Halve eggs lengthwise; remove and mash yolks.
Saute chicken, mushrooms, and onion in melted butter until just tender.
Remove and mix with mashed egg yolks.
Add salt and pepper and 1/3 to 1/2 cup of white sauce as necessary to moisten mixture.
Stuff hard-boiled egg whites with chicken mixture.
Arrange eggs stuffed side up in buttered baking dish and cover with remaining white sauce.
Cover dish and bake at 375°F until heated through.
Serve on toast with Mushroom Sauce.
Garnish with parsley.