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Curried Eggs
 

6 hard boiled eggs, quartered 2 T butter 1 t finely chopped onion 1 t curry powder 1 T flour ½ t salt 1½ c chicken broth 1 t lemon juice Brown the onion lightly in the butter, then add the curry powder, flour and salt. Stir until smooth and blended, then add broth. Bring to a boil, stirring constantly, and simmer gently for 10 minutes. Add the eggs, heat thoroughly but do not boil. Add lemon juice and serve.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.