Recipe from Patricia Sharp, reported by Helen Dollaghan in The Denver Post’s Sept. 3, 1972, Empire Magazine. Serves 12.
Ingredients
12 hard-cooked eggs, peeled and cut in half, lengthwise
1 tablespoon parsley flakes
2 tablespoons mayonnaise
2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon curry powder (optional)
2 tablespoons melted butter or margarine
3 tablespoons flour
2 teaspoons prepared mustard
¾ cup milk
Salt and pepper to taste
1 pound frozen pre-cooked, peeled and deveined shrimp, thawed
Directions
Preheat oven to 350 degrees.
Remove yolks from eggs. Mash yolks. Add parsley, mayonnaise, lemon juice, garlic powder, curry powder, butter, flour and mustard. Mix well. Add milk, salt and pepper. Mix until smooth.
Place egg whites, cavity sides up, in a single layer in a greased, square 10-inch shallow baking dish. Place a shrimp in the center of each egg white. Tuck remaining shrimp around whites. Spoon yolk mixture over top. Bake, covered, for about 30 minutes. Serve for brunch, as a dinner main dish or side dish, with meat on the buffet table.
