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Deviled Eggs Supreme

Chef.at.Home's picture
Ingredients
  Hard cooked eggs 8 , shelled
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped pimiento 2 Teaspoon
  Process gruyere cheese 6 Ounce, shredded (1 Package)
  Frozen peas 10 Ounce (1 Package)
  Instant chicken broth 1 Teaspoon (1 Envelope)
  Boiling water 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Onion 1 Medium, chopped
  All purpose flour 1⁄4 Cup (4 tbs)
  Curry powder 1 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Hot cooked rice 4 Cup (64 tbs)
Directions

1. Halve eggs lengthwise; remove the yolks and press through coarse sieve into small bowl; blend in the mayonnaise or salad dressing, 1/2 teaspoon of the salt, the dry mustard, 1/5 teaspoon of the pepper, chopped pimiento and 1/4 cup of the shredded cheese; pile into the egg-white halves.
2. Cook the peas, drain and reserve. Dissolve instant chicken broth in boiling water; reserve for next step.
3. Melt the butter or margarine in a medium-size saucepan; saute the onion until tender. Stir in the flour, remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, the curry powder and ginger. Cook, stirring constantly, just until bubbly. Stir in dissolved chicken broth and milk; continue cooking and stirring until sauce thickens and bubbles for 3 minutes. Remove from heat; stir in remaining cheese till melted; add peas.
4. Spoon the hot cooked rice into heated serving dish; spoon sauce over; arrange eggs around edge of dish.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Egg

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