Deviled Eggs Supreme
|Hard cooked eggs||8 , shelled|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 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)|
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.