Creamed Eggs

Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A country main dish to serve over many foods—we suggest six

Ingredients

  • ½ c. butter or regular margarine
  • 6 tblsp. flour
  • 1 qt. milk
  • tsp. salt
  • ½ tsp. paprika
  • tsp. pepper
  • ¼ tsp. Tabasco sauce
  • 2 tsp. finely grated onion
  • 12 hard-cooked eggs, coarsely cut

Method

  • Melt butter over low heat. Add flour, stir until bubbly (do not let brown) and add milk. Cook, stirring constantly, until mixture thickens. Add remaining ingredients. Heat thoroughly.
  • Serve over split hot biscuits, toast, rice, baked potatoes, broccoli or asparagus.