Easter Stuffed Eggs Recipe

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Most people dread all the leftover hard-cooked eggs they have at Easter. But not me! That's when I usually prepare one of my family's favorite dishes. The shrimp and curry powder give great flavor to ordinary eggs.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4-6 servings


  • 6 hard-cooked eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon grated onion
  • 1 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 can (4 ounces) tiny shrimp, rinsed and drained, divided
  • 4 tablespoons butter, melted, divided
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons curry powder
  • 2 cups milk
  • 1/4 cup crushed cornflakes

Nutritional Facts

1 each: 290 calories, 21g fat (9g saturated fat), 288mg cholesterol, 874mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 14g protein.


  1. Cut eggs in half lengthwise. Set whites aside. In a bowl, mash yolks. Add the mayonnaise, onion 1/2 teaspoon salt and pepper. Chop 1/4 cup of shrimp; add to yolks and mix well. Spoon into egg white halves. Place in a greased 8-in. square baking dish; set aside.
  2. In a saucepan, whisk 3 tablespoons butter, flour, curry and remaining salt until smooth. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add remaining shrimp. Pour over eggs.
  3. Combine cornflakes and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 20 minutes or until heated through. Yield: 4-6 servings.
Originally published as Easter Stuffed Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p13

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