Brunch Eggs

*Stuffed Eggs:

10 hard cooked egg, cut in half length wise

¼ cup mayonnaise

½ teaspoons dry mustard

¼ teaspoon Worcestershire sauce

Salt and pepper to taste

*Sauce:

1/3 cup butter or margarine

½ cup chopped celery

½ pound sliced mushroom

1½ cups milk

½ cup chicken broth

1 tablespoon instant minced onion

½ cup all purpose flour

1½ cups half and half

2/3 cup sliced ripe olives

½ to 1 cup bread stuffing mix

1½ tablespoons butter or margarine, melted

Remove yolks from hard-cooked eggs; save egg whites. Mash yolks until free of lumps. Add remaining ingredients for Stuffed Eggs; mix until smooth. Refill egg whites with egg yolk mixture; set aside.

Melt 1/3 cup butter or margarine in large skillet. Add celery and sauté until tender but not brown; remove from skillet and reserve. Add sliced mushrooms to skillet and cook until tender; return celery to pan with mushrooms. In bowl combine milk and chicken broth; add instant onion. Stir in flour (with a whisk) until well blended; pour into skillet with celery-mushroom mixture. Cook over medium heat, stirring constantly, until thick and smooth. Slowly add the half and half, stirring until thoroughly heated. Remove from heat. stir in ripe olives.

Pour a very thin layer of sauce into bottom of a 11¾ x 7½ x 1¾- inch baking dish or oblong casserole. Arrange Stuffed Eggs on top of sauce; top with remaining sauce. Combine bread stuffing mix with melted butter, sprinkle over top of egg dish.

Bake at 350* 15 to 20 minutes or until hot and bubbly.

Do not overcook hard eggs. Additional baking in the hot sauce will make them tough and rubbery.