Deviled Egg Dish
- 8 hard cooked eggs
- 2 tablespoons mayonnaise
- 2 tablespoons Darigold Cottage Cheese
- 1 teaspoon prepared mustard
- salt and pepper
- 4 tablespoons Darigold Butter
- 4 tablespoons flour
- 1/2 teaspoon salt
- 2 cups Darigold Milk or Cream
- 1 teaspoon dried minced onion
- 2 tablespoons sherry
- 1 1/2 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°F oven for 15 - 20 minutes. Garnish with chopped parsley.
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.
RECIPE YIELD/SERVING SIZE
Add 1/2 cup sliced cooked or canned mushrooms to sauce.
Add 1/2 teaspoon curry powder to sauce.
Prepare eggs and sauce a day ahead. Heat eggs with sauce in a 350°F for 15 to 20 minutes or until hot.