Easter Stuffed Eggs
|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)|
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.