6 hard cooked eggs
Desired amount of mayonnaise
1 box Pillsbury pie shells

Boil eggs. Chop as for egg salad. Add mayonnaise and desired amounts of salt and pepper. Open pie shells. Cut in half. Fill with egg salad, fold over and crimp edges with a fork. Bake 20 to 25 minutes at 425 degrees.

SAUCE:

2 tbsp. butter, melted
2 tbsp. flour
1 c. milk
1/2 c. shredded Cheddar cheese

Melt butter in pan, add flour and mix well; add milk and cheese and stir until thick. When serving put turnover on a plate and pour sauce on top.