Egg Balls

With the back of a wooden spoon, press eggs through a strainer into a small bowl; add the 1/4 cup butter and mix well.

Stir salt, Cayenne, Worcestershire and celery seed into egg mixture.

Shape egg mixture into 3/4-inch balls and chill in the refrigerator 1 hour.

While egg mixture is chilling, prepare bread crumbs.

Heat oven to 375°.

Place bread crumbs and the 2 tablespoons butter in a pie plate or shallow pan; place in oven and bake 15 minutes, stirring occasionally, until crumbs are lightly browned.

Remove plate from oven and cool.

Roll egg balls in the prepared bread crumbs to coat thoroughly.

Makes 16 to 18 balls.