Stuffed Eggs
Rebekah Prior
This is part of our traditional Christmas morning meal. They are just as good the next day!
ingredients
- 8 hard-cooked eggs
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon minced parsley
- 1/3 cup chopped ham
- 1/4 cup melted butter or margarine
- 1/4 teaspoon prepared mustard
- 1 teaspoon grated onion
- 1 cup grated American cheese
directions
- 1
Bechamel Sauce:
- 2
Blend 3 tablespoons melted butter or margarine with 1/4 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 3/4 cup light cream. Cook over low heat, stirring occasionally, till thick and smooth.
- 3
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.
- 4
Pour Bechamel Sauce over eggs. Sprinkle with grated cheese; cover and heat 25 minutes or bake in slow oven (325F) 20 minutes.
Source: Kathie Novasky
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