6 hard-boiled eggs
1 tsp. mustard
Salt and pepper to taste
3 tbsp. mayonnaise
Horseradish (optional)

Mix yolks and above ingredients, re-stuff eggs and lay stuffed-side up in 9x13 inch pan. 4 tbsp. butter 1 c. half & half or milk 1 c. grated cheese 1 c. shrimp or crab meat (canned or frozen) 4 tbsp. flour 1 chicken bouillon cube 1/3 c. white wine

Melt butter and flour, then mix in milk, add half of mushroom juice. Stir until thick, add bouillon cube. Stir until dissolved. Stir until thick and bubbly, stir in cheese, then shrimp, mushrooms, add wine and remaining mushroom juice.

Put eggs in buttered baking pan, pour mixture over eggs. Bake at 350 degrees for 20 minutes.

(For a quicker version, dissolve bouillon cube in the second portion of mushroom juice and add it all at the end.)