6 hard-boiled eggs
3 tablespoons of mayonnaise
1 tablespoon of finely chopped onion
1 cup of cooked and diced chicken
salt and pepper to taste
3 tablespoons of butter
3 tablespoons of all-purpose flour
1 tablespoon of ground cumin
1 cup of milk
1 cup of Maguari Coconut Milk
1/2 cup of toasted coconut flakes (without liquid)
6 hard-boiled eggs
3 tablespoons of mayonnaise
1 tablespoon of finely chopped onion
1 cup of cooked and diced chicken
salt and pepper to taste
3 tablespoons of butter
3 tablespoons of all-purpose flour
1 tablespoon of ground cumin
1 cup of milk
1 cup of Maguari Coconut Milk
1/2 cup of toasted coconut flakes (without liquid)
Preheat the oven
Cut the eggs in half lengthwise
Remove the yolks and mash them
Add the mayonnaise, onion, chicken, salt, and pepper
Mix well and place the whites on top
Melt the butter, add the flour and cumin
Mix well
Add the milk and coconut milk
Stir until the mixture thickens
Taste with salt and pepper as needed
Place the eggs in a refractory mold and spoon the sauce over them
Dust with toasted coconut flakes and bake until lightly browned.
