From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter,


  • 6 hard-cooked eggs

  • 1/4 teaspoon prepared mustard

  • 1/4 teaspoon salt

  • 1/2 teaspoon vinegar

  • 2 Tablespoons mayonnaise

  • 4 teaspoons finely chopped onion, divided

  • 4 Tablespoons butter, melted and divided

  • 3 Tablespoons all-purpose flour

  • 1-1/2 cups milk

  • 1 chicken bouillon cube, crushed

  • 1/4 teaspoon curry powder

  • 2 slices bread, cubed


Preheat oven to 350 degrees.  Shell eggs and cut in half lengthwise.  Remove yolks and mash with fork.  Add mustard, salt, vinegar, mayonnaise, and one teaspoon onion, mixing well. Heap mixture into egg white halves.  Arrange in shallow, greased ten to twelve-inch round baking dish.  Melt three tablespoons butter in saucepan.  Blend in flour, stirring until smooth.  Gradually add milk and stir constantly until it begins to boil.  Reduce heat.  When sauce is thickened, stir in bouillon cube and curry powder.  Pour over eggs.  Toss bread cubes with one tablespoon melted butter and remaining three tablespoons chopped onion.  Scatter over eggs.  Bake 15 minutes or until cubes are toasted.

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