10 eggs, hard boiled
1 c. sharp Cheddar, shredded
1 c. cream of mushroom soup
1 1/4 c. milk
12 oz. frozen shrimp, boiled
1/3 c. mayonnaise
1/2 tsp. paprika
1/2 tsp. curry powder
1/4 tsp. dry mustard
2 tbsp. flour
2 tbsp. butter

Cut eggs in half and remove yolks. Mash yolks with mayonnaise, salt, paprika, curry and mustard. Refill eggs with mixture. Place in 9 x 13 inch baking dish.

In saucepan melt butter. Blend in flour. Add soup and milk. Cook and stir until thick and bubbly. Add cheese. Scatter shrimp over eggs. Pour sauce over eggs and shrimp. Bake at 350 degrees for 20-25 minutes (longer if you've refrigerated it all).