A perfect way to use up those Easter eggs! Serve hot with delicious toasted bread or English muffins. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Cooking time approximate.

Ingredients

6 serv.

eggs, hard cooked and peeled↗6
onion, peeled and minced↗1⁄2
butter↗1 tablespoon
flour↗1 tablespoon
tomato juice↗2 cups
celery, chopped↗1⁄2 cup
bell pepper, seeded and chopped↗1⁄4 cup
mushroom, sliced↗1⁄2 cup
salt and pepper, to taste
Worcestershire sauce↗1⁄2 teaspoon
thin white sauce1⁄2 cup
cracker, crumbed
butter↗

Step-by-step instructions

1
Preheat oven to 400F and butter a casserole dish.
2
Chop whites of eggs and mash yolks.
3
Saute onion in butter until translucent; add flour and blend.
4
Add tomato juice, celery and bell pepper and bring to a boil, stirring constantly.
5
Simmer until celery and pepper are tender.
6
Add mushrooms, seasoning and Worcestershire sauce; blend well.
7
Add white sauce, egg whites and mashed egg yolks.
8
Place in prepared casserole and sprinkle with cracker crumbs; dot with butter.
9
Bake until golden brown and bubbly.

Source: food.com

Original recipe ↗

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