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Easter Stuffed Eggs

 Easter Stuffed Eggs
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.
4-6 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 6 Eggland's Best Hard-Cooked Peeled 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

Directions

  • 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.
  • 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.
  • Combine cornflakes and remaining butter; sprinkle over top. Bake,
  • uncovered, at 375° for 20 minutes or until heated through.
  • Yield: 4-6 servings.

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Easter Stuffed Eggs (continued)

Nutritional Facts: 1 serving (1 each) equals 290 calories, 21 g fat (9 g saturated fat), 288 mg cholesterol, 874 mg sodium, 11 g carbohydrate, trace fiber, 14 g protein.