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Curried Eggs With Shrimp Sauce

Ingredients
  Hard cooked eggs 8
  Curry powder 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Lemon juice 1 1⁄2 Tablespoon (Juice Of 1/2 Lemon)
  Sour cream 3 Tablespoon
For cheese shrimp sauce
  Milk/Light cream 2 Cup (32 tbs)
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Worcestershire 1 Teaspoon
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Canned shrimp 10 Ounce (2 Cans, 5 Ounce Each)
  Salt 1 Teaspoon (To Taste)
  Pepper 1 Teaspoon (To Taste)
Directions

Cut eggs in half lengthwise and scoop out yolks.
Mash egg yolks with salt, Worcestershire, curry powder, paprika, mustard, and lemon juice; moisten with sour cream.
Fill egg halves with mashed, yolks and press together.
Place in a greased baking dish (8 or 9 inches square).
For the sauce, heat milk to scalding point.
Make a roux with the butter and flour and blend in; stirring constantly, cook until smooth and thick.
Add salt, pepper, Worcestershire, and cheese, and heat until melted.
Stir in shrimp.
Pour sauce over the deviled eggs.
Bake, uncovered, in moderate oven (350°) for 20 minutes.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Deviled
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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