Echos of Easter

"This recipe uses all Easter leftovers from coloured eggs to chopped
broccoli. Garnish with minced chives and parsley."

6 eggs
1 tablespoon minced onion
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 tablespoons mayonnaise
3 cups chopped broccoli
3 cups cubed cooked ham
1 teaspoon chopped fresh rosemary
1 cup sliced fresh mushrooms
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1 pinch ground white pepper
1 pinch paprika

Preheat oven to 350 F (175 C). Butter a shallow 2 quart baking dish.
Place eggs in a saucepan and cover with cold water. Bring water to a boil
and immediately remove from heat. Cover and let eggs stand in hot water
for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half
lengthwise and remove yolks. Mash yolks together with onion, mustard,
Worcestershire and mayonnaise. Spoon yolk mixture back onto egg white
halves. Set aside.
Cook broccoli by steaming or boiling. In a large bowl, stir together
cooked broccoli, ham, rosemary and mushrooms. Spread evenly in prepared
baking dish. Arrange the filled eggs over the broccoli layer. In a medium
skillet, melt butter. Stir in flour. Stir in soup and milk and cook until
thickened. Remove from heat and stir in cheese, salt, pepper and paprika.
Pour sauce over eggs in dish. Bake in preheated oven 25 to 30 minutes,
until hot and bubbly.

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