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Curried Eggs in Shrimp Sauce

I like to dress up ordinary hard-cooked eggs with a special shrimp sauce. You can assemble this casserole the day before and bake the next morning.

12 ServingsPrep: 40 min. Bake: 15 min.

Ingredients

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 cup milk
1/2 cup shredded cheddar cheese
1/2 pound cooked small shrimp, peeled and deveined
12 hard-cooked eggs
1/2 cup mayonnaise
1/4 teaspoon curry powder
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/8 teaspoon salt
1 cup soft bread crumbs

Directions

In a large saucepan, melt 2 tablespoons butter; whisk in flour until
smooth. Gradually add soup and milk. Bring to a boil; cook and stir
over medium heat for 2 minutes or until thickened. Remove from the
heat; stir in cheese until melted. Stir in shrimp.
Pour 2 cups of sauce into a greased 13-in. x 9-in. baking dish; set
remaining sauce aside. Cut eggs in half lengthwise; arrange whites
over sauce. In a bowl, mash yolks. Stir in the mayonnaise, curry
powder, mustard, paprika and salt. Spoon into egg whites. Top with
reserved sauce.
Melt the remaining butter; toss with bread crumbs. Sprinkle over the

2 of 2

Curried Eggs in Shrimp Sauce (continued)

Directions (continued)

top. Bake, uncovered, at 350° for 15-20 minutes or until heated
through. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 251 calories, 19 g fat (7 g saturated fat), 271 mg cholesterol, 464 mg sodium, 6 g carbohydrate, trace fiber, 13 g protein.