EASTER STUFFED EGGS

Easter Stuffed Eggs image

Provided by Taste of Home

Time 40m

Yield 4-6 servings.

Number Of Ingredients 11

6 hard-boiled large 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

Steps:

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.

Nutrition Facts :