1/2 cup butter

1/4 cup all purpose flour

2 cups milk

1 cup sour cream

Worcestershire sauce to taste

Salt and Pepper

12 Hard-boiled eggs

1 cup grated sharp cheddar cheese

1 teaspoon dry mustard

Sour cream to moisten

Bread Crumbs

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Prepare white sauce with the butter, flour and milk. Add sour cream, Worcestershire sauce, salt and pepper to taste. Pour the sauce into a shallow casserole (or individual ramekins, dividing equally). Slice the eggs in half, remove and mash yolks and mix with cheddar cheese and dry mustard. Moisten the yolk mixture with the sour cream, just enough to be able to handle for stuffing into the whites. After stuffing the egg halves, place them in the white sauce. Sauce should not cover the eggs. Sprinkle bread crumbs and bake in a 325 oven for 30 to 45 min. (or until bubly and warm). Eggs may be prepared the night before and refridgerated. However always prepare the suce just before baking.