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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.
  • Total Time
    Prep: 40 min. Bake: 15 min.
  • Makes
    12 servings


  • 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-boiled large 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 top. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts
1 each: 251 calories, 19g fat (7g saturated fat), 271mg cholesterol, 464mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 13g protein.

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