Creole Eggs Women's Exchange, Memphis, TN (1976) 12 hard-boiled eggs 4 tablespoons mayonnaise 1 teaspoon prepared mustard 1 teaspoon salt 1/4 teaspoon pepper 1 can tomato soup, undiluted 1 can cream of mushroom soup, undiluted 1 clove garlic, mashed dash Tabasco sauce salt and pepper, to taste 1 teaspoon Worcestershire sauce 1/4 cup grated Cheddar cheese Shell eggs, cut in half; mash yolks and combine with mayonnaise, mustard, salt, and pepper. Place eggs, stuffed side down, in greased rectangular casserole. Combine remaining ingredients, except grated cheese, and spread over eggs. Top with grated cheese. Bake in 325 degree oven for 25 to 30 minutes. Serves 8 to 10.
