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Ingredientes
- 8 shelled hard boiled large eggs
- 3 T mayonnaise
- 1 teaspoon prepared mustard
- Salt & pepper to taste
- 1 (4 ounce) can sliced mushrooms
- 4 T each butter & flour
- 1 c. lowfat milk
- 1 chicken bouillon cube (or possibly 2 teaspoon chicken stock base)
- 1 c. shredded cheddar cheese
- 1/3 c. white wine
- 2 c. cooked or possibly canned shrimp (or possibly crabmeat or possibly 6 1/2 ounce flaked tuna)
Direcciones
- Cut large eggs in halves lengthwise, remove yolks. Mash and blend in mayonnaise, mustard, salt and pepper. Fill whites with mix. Arrange filled side up in greased shallow baking dish. Drain mushrooms, reserving liquid. Heat butter and stir in flour. Add in lowfat milk, mushroom liquid and bouillon cube, stirring till cooked to a boil and thickened. Add in cheese and wine. Stir over low heat till cheese melts. Sprinkle mushrooms over large eggs. Top with shrimp, then the sauce. Sprinkle with paprika. Crushed potato chips optional. Bake 25 min at 350 degrees. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 169 | 50% |
| Total Fat 19.06g | 24% |
| Saturated Fat 8.37g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 397mg | 132% |
| Sodium 585mg | 24% |
| Potassium 379mg | 11% |
| Total Carbs 6.65g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.54g | 2% |
| Protein 30.93g | 49% |
