Instructions: Gently simmer 8 eggs until hard-boiled. Drain, cool, and slice eggs lengthwise in half; remove the yolks. Press the yolks through a sieve; set aside.

Cook frozen broccoli according to the package directions; drain. Arrange in a serving dish and drizzle with lemon juice.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce, salt, dry mustard, and pepper.

Quarter the remaining 4 eggs and add to the broccoli mixture with the remaining egg whites; mix well. Pour the sauce over the broccoli and garnish with reserved egg yolk.

This recipe yields 8 servings.

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