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Easter Stuffed Eggs

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Ingredients
  Hard cooked eggs 6
  Mayonnaise 3 Tablespoon
  Grated onion 1 Teaspoon
  Salt 1 Teaspoon (Divided)
  Pepper 1⁄8 Teaspoon
  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)
Directions

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.

Recipe Summary

Course: 
Breakfast
Method: 
Baked

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

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 mg552.2%

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

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Easter Stuffed Eggs Recipe