Curried Eggs with Shrimp Sauce
|Hard cooked eggs||8|
|Curry powder||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)|
|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)|
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.