You are here

Deviled Eggs Mornay

Gadget.Cook's picture
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Milk 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Grated cheddar cheese 1 1⁄2 Cup (24 tbs)
  Cooked pasta 1 Cup (16 tbs) (Shells)
  Hard boiled eggs 6
  Dry mustard 1 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Butter 2 Tablespoon, melted
  Green olives 4 , sliced
  Cream 4 Tablespoon

Melt the butter in a 1 quart measuring glass for 20 seconds on the highest setting.
Stir in flour with a wire whisk.
Stir in milk gradually.
Cook for 3 minutes or until thick.
During cooking stir twice with whisk to give a smooth sauce.
Season with salt and pepper.
Add 1/2 cup of grated cheese and the cooked pasta.
Place in an ovenproof dish and keep it warm in a conventional oven.
Cut eggs in half lengthwise and remove yolks.
Mix yolks with mustard, curry powder, melted butter, and salt and pepper to taste.
Put mixture .
into egg-white halves.
Cover with Mornay sauce.
Arrange sliced olives on top of the sauce.
Top with and sprinkle with remaining cheese.
Cook uncovered on highest setting for 2 minutes to melt cheese.
Serve immediately.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 584 Calories from Fat 343

% Daily Value*

Total Fat 39 g59.3%

Saturated Fat 21.5 g107.5%

Trans Fat 0 g

Cholesterol 459.9 mg153.3%

Sodium 696.3 mg29%

Total Carbohydrates 31 g10.5%

Dietary Fiber 0.55 g2.2%

Sugars 10 g

Protein 26 g51%

Vitamin A 31.9% Vitamin C 0.13%

Calcium 47% Iron 11.1%

*Based on a 2000 Calorie diet

Deviled Eggs Mornay Recipe