Stuffed eggs are most often made with hard boiled eggs. The stuffed eggs have the yolks removed and mixed with other ingredients and spices like mustard sauce, mayonnaise, diced meat or shrimps and seasoned with salt and pepper. The mixed yolks are then spooned into the eggs which are cut lengthwise.
The eggs are served as such or maybe further baked with a choice of sauce or curry. The stuffed eggs preparation is a great way to use up leftover Easter eggs. Stuffed eggs are appetizing and nutritious and can be served with a meal as main course. They can also serve as light and healthy snacks.
- 6 hard-cooked eggs
- 3 tablespoons mayonnaise
- 1 teaspoon grated onion
- 1 teaspoon salt, divided
- 1/8 teaspoon pepper
- 1 (4.25 ounce) can 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
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 degrees F for 20 minutes or until heated through.