12 hard boiled eggs
1/2 c. flour
1 can chicken broth, undiluted
1 (8 oz.) can sliced mushrooms
1 tsp. Worcestershire sauce
1 c. cream
1 c. chopped ripe olives
1 lb. sausage links, browned (12 sausages)
Bread crumbs

Prepare your favorite egg salad recipe and put it in the bottom of ungreased shallow 2 quart baking dish; set aside. Blend 1/2 cup cream with flour to make a paste in a saucepan. Set over heat, stirring constantly to keep mixture smooth. Gradually add remaining cream, chicken broth and liquid from mushrooms. Continue to stir until mixture begins to thicken and bubbly. Continue to cook 2 minutes. Blend in Worcestershire sauce, mushrooms, and olives. Pour over egg salad. Top with browned sausage and buttered bread crumbs. Brown under broiler for a few minutes.

NOTE: This may be prepared early in day and refrigerated without bread crumbs and reheated in a 350 degree oven for 30 minutes.