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6 hard-cooked eggs 2 (10-ounce) packages frozen broccoli spears 2 tablespoons lemon juice 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups milk 1/2 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon pepper Slice 2 eggs in half; remove yolks. Press yolks through a sieve; set aside for garnish. Slice egg whites and remaining eggs into quarters; set aside. Cook broccoli according to package directions, omitting salt; drain well. Arrange in a serving dish, and drizzle lemon juice over top. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Worcestershire, salt, mustard, and pepper. Add egg quarters; mix well. Pour sauce over broccoli, and garnish with sieved egg yolks. Yield: 6 to 8 servings.
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