Stuffed Eggs

This is part of our traditional Christmas morning meal. They are just as good the next day!

Bechamel Sauce:
Blend 3 tablespoons melted butter or margarine with ¼ cup enriched flour; gradually add 1 cup hot meat stock or 1 boullion cube dissolved in 1 cup boiling water. Season with salt, pepper, paprika; add ¾ cup light cream. Cook over low heat, stirring occasionally, till thick and smooth.
Halve hard-cooked eggs lengthwise; mash yolks; add butter, Worcestershire sauce, mustard, parsley, onion, ham; stuff whites. Arrange in greased chafing dish or baking dish.
Pour Bechamel Sauce over eggs. Sprinkle with grated cheese; cover and heat 25 minutes or bake in slow oven (325F) 20 minutes.

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