Curried Eggs With Shrimp
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Frozen cooked shrimp||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||2 Ounce (1/2 Cup)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Cut eggs in half lengthwise; remove and mash yolks.
Mix mashed yolks with mayonnaise, salt, paprika, the 1/4 teaspoon curry powder, and dry mustard.
Stuff egg whites with yolk mixture.
Arrange egg halves in a 10 x 6 x 2 inch baking dish.
Melt the 2 tablespoons butter; blend in flour and the 1/4 teaspoon curry powder.
Add soup and milk; cook and stir till thickened and bubbly.
Add shrimp and cheese; stir till cheese melts.
Pour sauce over eggs in baking dish.
Toss bread crumbs with the melted butter to combine; sprinkle around edge of mixture.
Bake, uncovered, at 350° till heated through, 15 to 20 minutes.