Deviled Egg Dish

Ingredients:

8 eggs -- hard cooked
2 tablespoons  mayonnaise
2  tablespoons  cottage cheese
1 teaspoon  prepared mustard

Salt to taste
 Freshly-ground black pepper -- to taste
 Chopped fresh parsley -- for garnish
                     
SAUCE
4 tablespoons  butter
4 tablespoons  flour
½ teaspoon  salt
2 cups  milk or cream
1 teaspoon  dried minced onion
2 tablespoons  sherry
1 ½ cups  shredded Cheddar cheese

Cut eggs in half and remove yolks.  In a small bowl, mash well with mayonnaise, cottage cheese, mustard, salt and pepper.  Refill whites with mixture.  Put halves together.

Place eggs in a lightly greased casserole dish.  Pour sauce over and sprinkle with 1/2 cup grated cheese.  Heat in a 350 degree oven for 15 to 20 minutes.  Garnish with chopped parsley.

Sauce:  In a small frying pan, melt butter.  Stir in flour and salt and cook until mixture bubbles.  Remove from heat and add milk or cream, minced onion and sherry.  Return to heat and cook until mixture thickens.  Stir in 1 cup shredded cheese.

This recipe yields 6 servings.

Variations:
  • Add 1/2 cup sliced cooked or canned mushrooms to sauce.
  • Add 1/2 teaspoon curry powder to sauce.

Do Ahead Tip:  Prepare eggs and sauce a day ahead.  Heat eggs with sauce in a 350 oven for 15 to 20 minutes or until hot.

Description: This is another do-ahead dish and it's simple enough for family and fancy enough for company."

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