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Curried Eggs in Shrimp Sauce

 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.


  • 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


  • 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.
Nutritional 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.