2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk or light cream
1 to 2 tbsp. Dijon mustard
Salt and freshly ground pepper to taste
2 tbsp. minced parsley
1 c. or more (to taste) coarsely chopped shrimp (if tiny, leave them whole)
6 hard-cooked eggs, shelled
1/4 c. grated Swiss cheese
2 tbsp. fine dry bread crumbs

Heat the butter and stir in the flour. Cook, stirring constantly, for about 1 to 2 minutes. Add the milk and cook, stirring constantly, until the mixture is smooth and thickened. Stir in the mustard and salt and pepper to taste. Add the parsley and the shrimp. Butter a shallow baking dish generously and spread a little less than half of the sauce on its bottom.

Cut the eggs into halves lengthwise and arrange them on the sauce. Spoon the remaining sauce over the eggs. Combine the cheese and the bread crumbs and sprinkle them over the eggs. Run under a hot broiler until the top is brown and bubbly.