4 hard-cooked eggs
1 (17 oz.) can cream-style corn
2 c. milk
1 green pepper, finely chopped (1/2 c.)
1 tbsp. minced dried onion
1 tbsp. prepared mustard
3/4 tsp. salt

Remove yolks from 2 eggs; set aside. Chop remaining eggs and whites. In saucepan, combine chopped eggs with remaining ingredients. Cover; simmer 15 minutes. Sieve reserved yolks on top. Makes 4 servings.