Easter Stuffed Eggs Recipe

Name: Easter Stuffed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Combine cornflakes and remaining butter; sprinkle over top. Bake, uncovered, at 375u00b0 for 20 minutes or until heated through.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 hard-boiled large eggs, 3 tablespoons mayonnaise, 1 teaspoon grated onion, 1 teaspoon salt, divided, and more.

Yes, Easter Stuffed Eggs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easter Stuffed Eggs

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