Instructions: Preheat oven to 325 degrees. Lightly grease a 13- by 9- by 2-inch baking dish.

In a large bowl combine chopped eggs, soup. water chestnuts, cheese, milk, mushrooms, pimientos, sherry, Worcestershire sauce, salt, pepper and hot pepper sauce. Mix well and transfer to prepared dish.

Sprinkle with stuffing mix and almonds. Bake for 20 minutes or until hot and bubbly. Serve warm.

This recipe yields 12 servings.

Description: "Make the hard-cooked eggs ahead of time and this dish will come together in minutes. A big casserole fit for a crowd. (Also a great way to use up all those Easter eggs the kids colored!)"

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