6 eggs, hard boiled
1/3 c. mayonnaise
1/2 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. onion powder
1/8 tsp. hot pepper sauce
Paprika
1/4 c. butter
1/4 c. flour
1/8 tsp. oregano
1 c. milk
4 oz. shredded Cheddar cheese
4 1/2 oz. jar mushrooms, drained
9 oz. broccoli, thawed
10 oz. shrimp, thawed, rinsed & drained
1/3 c. grated Parmesan cheese
4 c. hot cooked rice

Cut eggs in half lengthwise. Remove yolks. Place yolks in bowl and mash. Add mayonnaise, mustard, salt, onion powder and hot pepper sauce. Blend well. Fill egg white centers with yolk mixture. Sprinkle with paprika and refrigerate.

Heat oven to 350 degrees. In a large saucepan, over medium heat melt butter. Stir in flour and oregano. Cook until mixture is smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens. Add cheese, stir until melted. Add mushrooms, broccoli and shrimp. Cook 2-3 minutes. Pour into ungreased baking pan. Place eggs on top. Sprinkle with Parmesan cheese. Bake at 350 degrees for 15-20 minutes.