1 (20 oz.) pkg. peas, corn & carrots
4 hard boiled eggs

Peel eggs and chop egg whites. Reserve the yolks. Cook vegetables according to package directions. Drain and place in greased 2 quart casserole with chopped egg whites.

SAUCE:

1/2 c. mayonnaise (not salad dressing)
3 drops Tabasco sauce
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 c. butter
1 tsp. dry mustard

Heat in saucepan, stirring until well mixed. Pour over vegetable-egg white mixture and stir. Sieve 4 egg yolks over the top and bake covered at 350 degrees for 30-40 minutes. Serves 8-10.