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Deviled Eggs Supreme

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/mcescobar1/5929923899/">Image Credit</a></p>
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
  Pimiento 2 Teaspoon, chopped
  Process gruyere cheese 6 Ounce, shredded (1 package)
  Boiling water 1 Cup (16 tbs)
  Envelope of instant chicken broth 1 (1 teaspoon)
  Butter/Margarine 1⁄2 Cup (8 tbs) (1/2 stick)
  Onion 1 Medium, chopped for 1/2 cup
  All purpose flour 1⁄4 Cup (4 tbs), sifted
  Ginger 1⁄4 Teaspoon, ground
  Milk 1 Cup (16 tbs)
  Frozen peas 10 Ounce (1 package)
  Hot cooked rice 4 Cup (64 tbs)
Directions

MAKING
1. Halve eggs lengthwise, remove yolks and press through coarse sieve into small bowl.
2. Blend in mayonnaise or salad dressing 1/2 teaspoon of the salt, dry mustard, 1/8 teaspoon of the pepper, chopped pimiento and 1/4 cup of the shredded cheese and pile into egg-white halves.
3. Cook peas, as per label directions, drain and reserve.
4. Dissolve instant chicken broth in boiling water and reserve for next step.
5. In a medium-size saucepan melt butter or margarine and saute onion until tender, about 5 minutes.
6. Stir in flour, remaining 1/2 teaspoon salt, remaining pepper, curry and ground ginger.
7. Cook stirring constantly just until bubbly.
8. Stir in dissolved chicken broth and milk and continue cooking and stirring until sauce thickens and bubbles 1 minute.
9. Remove from heat, stir in remaining cheese until melted and add peas.

SERVING
10. To serve heat a serving dish, spoon hot cooked rice spoon sauce over and arrange around edge of dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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