Baked Egg Mornay - cooking recipe

Ingredients

15 hard-boiled eggs
Miracle Whip to taste
3 tsp. horseradish (optional)
sweet pickle juice to taste (I use sweet relish)
butter or oleo
5 Tbsp. flour
2 1/2 c. milk
1 1/4 tsp. salt
pepper to taste
1/2 c. heavy cream
4 Tbsp. Parmesan cheese
4 Tbsp. Swiss cheese
buttered bread crumbs

Preparation

Slice
eggs
in half lengthwise, scoop out yolks.
Mash well. Add Miracle Whip, horseradish and pickle juice.
Return yolks
to egg
halves.
Place
deviled
eggs in buttered 13 x 9-inch casserole.\tBlend 5 tablespoons butter in saucepan over low
heat. Blend
in\tflour, stir in milk slowly.
Cook until thickened. Add salt, pepper, cream, Parmesan and Swiss cheese and 2 1/2 tablespoons butter.
Stir until cheese melts.
Pour over deviled eggs.
Top\twith
buttered bread crumbs.
Bake at 350\u00b0 for 20 to 30 minutes.
Makes 6 to 8 servings.