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Shrimp and Curry Stuffed Eggs

DVO Recipe Center
Serves: 6



   6 hard-cooked eggs
   3 tablespoons mayonnaise
   1 teaspoon grated onions
   1 teaspoon salt, divided
   1/8 teaspoon pepper
   1 14.5-ounce can shrimp, drained and 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


Slice 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-inch 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 for 20 minutes or until heated through.

 


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