Serves: 12
Total Calories: 577

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

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

For sauce, melt 2/3 cup butter or margarine in large skillet and add celery. Sauté until tender but not brown remove 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 and stir in flour with whisk until well blended. Pour into skillet with celery-mushroom mixture. Cook over medium heat until thick and smooth, stirring constantly. Slowly add half-and-half, stirring until thoroughly heated. Add 1/2 teaspoon salt or salt to taste. Remove from heat and stir in ripe olives.

Pour a very thin layer of sauce in bottom of 2 large shallow casseroles (11 3/4 x 7 1/2 x 1 3/4 -inch). Arrange stuffed eggs on top of sauce top with remaining sauce. Combine fine bread stuffing mixture with melted butter or margarine sprinkle over top of egg dish. Bake at 350° for 20 minutes or until hot and bubbly.

Note: do not overcook eggs. Additional baking in hot sauce will make them tough and rubbery. This recipe can be made a day before and refrigerated with exception of the addition of the bread stuffing, which should be added just prior to baking.

Nutritional Facts:

Serves: 12
Total Calories: 577
Calories from Fat: 340

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