Curried Eggs In Shrimp Sauce
|Hard cooked eggs||8|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|For shrimp sauce|
|Enriched flour||2 Tablespoon|
|Frozen condensed cream of shrimp soup||1 Can (10 oz)|
|Milk||120 Milliliter (1 Soup Can)|
|Shredded sharp process cheese||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Cut eggs in half lengthwise; remove yolks and mash; mix with mayonnaise and seasonings.
Refill egg whites; arrange eggs in 10 x 6 x 1 1/2-inch baking dish.
Make Shrimp Sauce: Melt 2 tablespoons butter; blend in flour.
Stir in soup and milk; cook and stir till sauce thickens.
Add cheese; stir till melted.
Cover eggs with sauce.
Mix crumbs and melted butter; sprinkle around edge.
Bake in moderate oven (350°) 15 to 20 minutes or till heated through.
Trim with parsley.