8 shelled hard boiled eggs
3 tbsp. mayonnaise
1 tsp. prepared mustard
Salt & pepper to taste
1 (4 oz.) can sliced mushrooms
4 tbsp. each butter & flour
1 c. milk
1 chicken bouillon cube (or 2 tsp. chicken stock base)
1 c. shredded cheddar cheese
1/3 c. white wine
2 c. cooked or canned shrimp (or crabmeat or 6 1/2 oz. flaked tuna)

Cut eggs in halves lengthwise, remove yolks. Mash and blend in mayonnaise, mustard, salt and pepper. Fill whites with mixture. Arrange filled side up in greased shallow baking dish. Drain mushrooms, reserving liquid. Melt butter and stir in flour. Add milk, mushroom liquid and bouillon cube, stirring until cooked to a boil and thickened. Add cheese and wine. Stir over low heat until cheese melts. Sprinkle mushrooms over eggs. Top with shrimp, then the sauce. Sprinkle with paprika. Crushed potato chips optional. Bake 25 minutes at 350 degrees. Serves 6 to 8.