Ingredients

6 hard-cooked eggs

3 tablespoons mayonnaise

1 teaspoon grated onion

1 teaspoon salt, divided

1/8 teaspoon pepper

1 (4.25 ounce) can shrimp,

drained, divided

4 tablespoons butter or

margarine, melted, divided

3 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

2 cups milk

1/4 cup crushed cornflakes

Preparation

  1. Cut eggs in half lengthwise. Set whites aside. In a bowl, mash yolks. Add mayonnaise, onion 1/2 teaspoon salt and pepper. Chop 1/4 cup of shrimp; add to yolks. Mix well; spoon into egg white halves. Place in a greased 8-in. square baking dish; set aside. In a saucepan, blend 3 tablespoons of butter, flour, curry and remaining salt until smooth and thickened. Add milk; cook and stir over medium heat until smooth and thickened. Add remaining shrimp. Pour over eggs. Mix crumbs with remaining butter; sprinkle on top. Bake at 375 degrees F for 20 minutes or until heated through.

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