What to do with a dozen or so hard boiled eggs

Not our eggs weren't as bright because we didn't have any vinegar

If you ever wonder what to do with a dozen or so hard boiled eggs, I have the answer. It has been a family tradition of mine to have creamed eggs on Easter as long as I can remember. We found the eggs and voila they were gone, into a tasty once a year delight. Sometimes the cream sauce was pretty as the sauce would be streaked with blues, purples and reds from the eggs that had cracks in them and the dye seeped into the egg.

My mother would be in the kitchen for what seemed a long time as she patiently stirred the sauce so it wouldn't burn. Once it was finished we would line up as she ladled the egg delishousness into our bowls.

Notice the tattered cookbook under the laptop (gotta do something while I stir continuously)

The recipe for the white sauce comes from my ancient Good Housekeeping cookbook, given to me when I got married. It is on page 352, remembered after 29 years of making it myself.

For a single serving use the following recipe... I triple it.

2 TBS of butter
2 TBS of flour
1 cup milk [or half and half]
paprika
salt
pepper

Melt the butter in a sauce pan and add the flour stirring until smooth. Gradually add the milk, stirring Constantly  until thick. Add paprika, salt and pepper to taste.

When sauce is thick add the eggs, sliced, to the sauce and stir until the eggs are warm. Most of the yolks "dissolve" in the sauce but that just adds to the flavor. There will be some pieces left.

Serve on toast or English muffins. I prefer toast but the kids prefer it just ladled into a bowl.

A bowl of Easter delishousness [yeah my English got a little well done, I like them that way]

At Christmas I make the same sauce but use scrambled hamburger. Served the same way or with a fried egg on top. This too has been a family tradition forever.

Give it a try and let me know what you think.

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