Publisher Photo
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 6 hard-boiled large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon grated onion
  • 1 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 can (4-1/4 ounces) shrimp, drained, divided
  • 4 tablespoons butter or margarine, 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 mayonnaise, onion 1/2 teaspoon salt and pepper. Chop 1/4 cup of shrimp; add to yolks. Mix well; spoon into egg white halves. Place in a greased 8-in. square baking dish; set aside. In a saucepan, blend 3 tablespoons of butter, flour, curry and remaining salt until smooth and thickened. Add milk; cook and stir over medium heat until smooth and thickened. Add remaining shrimp. Pour over eggs. Mix crumbs with remaining butter; sprinkle on top. Bake 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

Nutritional Facts

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

  • 6 hard-boiled large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon grated onion
  • 1 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 can (4-1/4 ounces) shrimp, drained, divided
  • 4 tablespoons butter or margarine, melted, divided
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons curry powder
  • 2 cups milk
  • 1/4 cup crushed cornflakes
  1. Cut eggs in half lengthwise. Set whites aside. In a bowl, mash yolks. Add mayonnaise, onion 1/2 teaspoon salt and pepper. Chop 1/4 cup of shrimp; add to yolks. Mix well; spoon into egg white halves. Place in a greased 8-in. square baking dish; set aside. In a saucepan, blend 3 tablespoons of butter, flour, curry and remaining salt until smooth and thickened. Add milk; cook and stir over medium heat until smooth and thickened. Add remaining shrimp. Pour over eggs. Mix crumbs with remaining butter; sprinkle on top. Bake 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEaster Stuffed Eggs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review