Ingredients Jump to Instructions ↓

  1. 8 large eggs

  2. 2 tablespoons mayonnaise

  3. 2 tablespoons ricotta cheese

  4. 1 teaspoon mustard

  5. 2 teaspoons parsley SAUCE

  6. 4 tablespoons butter

  7. 4 tablespoons flour

  8. 1/2 teaspoon salt

  9. 2 cups cream

  10. 1 teaspoon onion flakes

  11. 2 tablespoons sherry

  12. 1 cup cheddar cheese , shredded

  13. 1/2 cup cream of mushroom soup

  14. 1/2 teaspoon curry powder

Instructions Jump to Ingredients ↑

  1. How to make it SAUCE In a small saute pan, melt butter. Stir in flour and salt. Saute on medium heat until mixture bubbles. Remove from heat. Add cream, onion flakes and sherry. Return to heat and cook until mixture thickens. Stir in mushroom soup, curry powder and shredded cheese. Stir until all is melted and well blended. EGGS Hard boil eggs. Remove shells, cut in half and remove yolks. Set whites aside. In a small mixing bowl, mash the yolks with mayonnaise, ricotta cheese and mustard. Salt and Pepper to taste. Refill the whites with the mixture, filling flat. Place halves back together. Place eggs in lightly greased casserole baking dish. Pour sauce over the eggs and sprinkle with 1/2 cup of grated cheese. Bake in a preheated 350 Degree oven for 15 to 20 minutes. Garnish with parsley and serve hot.


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