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Stuffed Eggs Mornay

chef.pierre's picture
Ingredients
  Hard boiled eggs 6
  Cooked mushrooms 1⁄2 Cup (8 tbs)
  Mayonnaise/Sour cream 1 Tablespoon
  Salt To Taste
  Mornay sauce 1 3⁄4 Cup (28 tbs)
  Parmesan cheese 3 Tablespoon
Directions

Halve eggs lengthwise, press yolks through strainer; mix with mushrooms and mayonnaise to moisten.
Season with salt.
Pile mixture back into whites; spread 1 cup Mornay Sauce in flat baking dish.
Place eggs on top of sauce, and spoon remaining sauce over.
Sprinkle with cheese, and heat in 350°F. oven until sauce bubbles.
Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Snack
Interest: 
Party
Servings: 
6

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