Creamed Eggs

Creamed eggs are made with chopped hard-boiled eggs and a creamy béchamel sauce for a tasty breakfast and a great way to use leftover eggs at Easter!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 312 Calories

Ingredients

• 6 eggs
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 cups milk
• salt and pepper to taste
• 0.125 teaspoon ground white pepper, if desired

Recipe Instructions

Step 1

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Step 2

Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.

Step 3

Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.