Curried Eggs And Shrimp
|Hard cooked eggs||6|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Frozen condensed cream of shrimp soup||10 Ounce (1 Can)|
|Milk||1⁄2 Can (5 oz) (Half Soup Can)|
|Milk toast/English muffins, split and toasted||3|
Cut eggs in half lengthwise.
Scoop out and mash yolks; stir in mayonnaise and curry powder.
Refill egg halves.
Combine soup and milk.
Heat until soup is thawed; stir often.
Place eggs, filled side up, in soup.
Cover; simmer until eggs are hot.
If desired, spoon soup over eggs once or twice while cooking.
Place 3 egg halves on each piece of toast or English muffin.
Pour soup over.
Sprinkle with paprika.