I'm having a brunch this morning and decided to make Kay's eggs for the main course. I had called her one time about the recipe and she said, "Just make deviled eggs and pour cheese sauce over it." This is my version of her eggs.
Ingredients for eggs:
mustard (I used dijon)
Dirrections for eggs:
I will tell you like Kay told me; Just make the deviled eggs like you normally do
Ingredients for cheese sauce:
1 can cream of asparagus soup
1 small velveeta cheese
Dirrections for cheese sauce:
In a double boiler, melt velveeta cheese and cream of asparagus soup.
Pour sauce over deviled eggs and keep warm until ready to serve.