Eggs Au Gratin
A hard-boiled egg entrée with onion and Parmesan cheese.
2 onions, sliced
2 tablespoons butter or margarine
6 large eggs
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon prepared mustard
3 tablespoons freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
- In a saucepan on medium heat, sauté thinly sliced onions in butter until soft. Hard-boil eggs, cool, and slice.
- Layer the onions and eggs in a 8 x 8-inch baking dish.
- In a bowl, combine mayonnaise, milk, prepared mustard, grated Parmesan cheese, salt, and cayenne pepper. Spread over the onions and eggs.
- Broil for 3 minutes, or until brown and bubbly.
Makes 6 servings.