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Stuffed Eggs Diana |
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Serves: 4 Print this Recipe4 eggs large hard-cooked 3 tablespoons butter or margarine, softened 1 tablespoon bacon bits 2 english muffins split and toasted 4 tomatoes halved, peeled if desired 1 1-ounce package white sauce mix Milk 3/4 cup sharp cheddar cheese shredded Paprika At least 1 1/2 hours or up to 24 hours before serving: Grease a 10-inch deep-dish pie plate. Cut eggs in half lengthwise. Remove yolks from eggs and place in a medium bowl; set whites aside. Mash yolks with a fork. Add butter or margarine and bacon pieces; mix until smooth. Fill egg whites with egg yolk mixture, covering entire half with filling; set aside. Meanwhile, cut each English muffin half in half crosswise. Arrange spoke-fashion in pie plate. Top each with a halved tomato slice. Place an egg half, filling-side down, on each tomato. If making ahead, cover and refrigerate up to 24 hours. Prepare sauce according to package directions using milk. If sauce is too thick, thin with a little milk to make a medium-thick sauce. (You will need 1 cup of sauce.) Pour sauce over eggs. Top with cheese. Sprinkle with paprika. Bake in a preheated 350° oven for 20 minutes or until heated through. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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