Serves: 6
Total Calories: 607

Stuffed Eggs:
10 eggs hard-cooked, cut in half lengthwise
1/4 cup mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
Sauce:
1/3 cup butter or margarine
1/2 cup celery chopped
1/2 pound mushrooms sliced
1 1/2 cups milk
1/2 cup chicken broth
1 tablespoon dried minced onion
1/2 cup flour
1 1/2 cups half and half
2/3 cup olives sliced ripe
1/2 to 1 cup seasoned stuffing mix
1 1/2 tablespoons butter melted or margarine

Remove yolks from hard-cooked eggs save egg whites. Mash yolks until free of lumps. Add remaining ingredients for Stuffed Eggs mix until smooth. Refill egg whites with egg yolk mixture set aside.

Melt 1/3 cup butter or margarine in large skillet. Add celery and sauté until tender but not brown remove from skillet and reserve. Add sliced mushrooms to skillet and cook until tender return celery to pan with mushrooms. In bowl combine milk and chicken broth add instant onion. Stir in flour (with a whisk) until well blended pour into skillet with celery-mushroom mixture. Cook over medium heat, stirring constantly, until thick and smooth. Slowly add the half and half, stirring until thoroughly heated. Remove from heat. stir in ripe olives.

Pour a very thin layer of sauce into bottom of a 11 3/4 by 7 1/2 by 1 3/4 -inch baking dish or oblong casserole. Arrange Stuffed Eggs on top of sauce top with remaining sauce. Combine bread stuffing mix with melted butter, sprinkle over top of egg dish. Bake at 350° 15 to 20 minutes or until hot and bubbly.

Note: Do not overcook hard eggs. Additional baking in the hot sauce will make them tough and rubbery.

Nutritional Facts:

Serves: 6
Total Calories: 607
Calories from Fat: 353

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