Hot Deviled Eggs

Hot Deviled Eggs Recipe:

1. Cut in half lengthwise 12 hard-cooked eggs.
2. Mash the yolks with 2 teaspoons prepared mustard.
3. Also add 1/2 cup béchamel sauce and salt to taste.
4. Stuff the egg whites.
5. Press the halves together.
6. Put two stuffed eggs into each of 6 individual buttered casseroles.
7. Cover them with Mornay sauce by using 3 cups.
8. Sprinkle with grated Parmesan cheese.
9. Brown under the broiler flame.
10. Dust with paprika.
11. Serve very hot.

List of ingredients required:

• 12 hard-cooked eggs.
• 2 Teaspoons prepared mustard.
• 1/2 Cup béchamel sauce.
• Salt.
• 3 Cups Mornay sauce.
• Parmesan cheese, grated.
• Paprika.