Deviled Egg Dish

1. Amount Measure Ingredient — Preparation Method
2. ——- ————- ——————————–
3. 8 eggs –hard cooked
4. 2 tablespoon mayonnaise
5. 2 tablespoon cottage cheese
6. 1 teaspoon prepared mustard
7. Salt –to taste
8. Freshly-ground black pepper –to taste
9. Chopped fresh parsley –for garnish
10. ===== Sauce ====
11. 4 tablespoon butter
12. 4 tablespoon flour
13. 1/2 teaspoon salt
14. 2 cups milk or cream
15. 1 teaspoon dried minced onion
16. 2 tablespoon sherry
17. 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 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.

1. Variations:
2. Add 1/2 cup sliced cooked or canned mushrooms to sauce.
3. 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.