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Creole Eggs
from the kitchen of Sharmagne Leland-St. John

1 dozen hard-cooked eggs,
4 tablespoons mayonnaise
1 teaspoon prepared mustard
1 teaspoon salt
 ¼ teaspoon pepper 1 can tomato soup, undiluted
1 can cream of mushroom soup, undiluted
1 clove garlic, mashed
Dash of Tabasco sauce
Salt and pepper, to taste
1 teaspoon Worcestershire sauce
¼ cup grated sharp Cheddar cheese 

Shell the eggs and cut in half lengthwise. Mash
the 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° F. oven for approximately
30 minutes.
 

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