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Easter Stuffed Eggs

Easter Stuffed Eggs
Easter Stuffed Eggs might be just the side dish you are searching for. This pescatarian recipe serves 6. One portion of this dish contains around 14g of protein, 21g of fat, and a total of 308 calories. It is perfect for Easter. If you have pepper, cornflakes, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. Users who liked this recipe also liked Marshmallow Easter Eggs, Chocolate Easter Eggs, and Chocolate Easter Eggs.

Instructions

1
Cut eggs in half lengthwise. Set whites aside. In a bowl, mash yolks.
Ingredients you will need
Egg YolkEgg Yolk
EggEgg
Equipment you will use
BowlBowl
2
Add the mayonnaise, onion 1/2 teaspoon salt and pepper. Chop 1/4 cup of shrimp; add to yolks and mix well. Spoon into egg white halves.
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Salt And PepperSalt And Pepper
MayonnaiseMayonnaise
Egg WhitesEgg Whites
ShrimpShrimp
OnionOnion
Egg YolkEgg Yolk
3
Place in a greased 8-in. square baking dish; set aside.
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Baking PanBaking Pan
4
In a saucepan, whisk 3 tablespoons butter, flour, curry and remaining salt until smooth.
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ButterButter
All Purpose FlourAll Purpose Flour
SaltSalt
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Sauce PanSauce Pan
WhiskWhisk
5
Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
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MilkMilk
6
Add remaining shrimp.
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ShrimpShrimp
7
Pour over eggs.
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EggEgg
8
Combine cornflakes and remaining butter; sprinkle over top.
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Corn FlakesCorn Flakes
ButterButter
9
Bake, uncovered, at 375° for 20 minutes or until heated through.
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OvenOven
DifficultyHard
Ready In40 m.
Servings6
Health Score5
DietsPescatarian
Dish TypesSide Dish
OccasionsEaster
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