Nell B. Nichols

Creamed Eggs with Peas

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Quick-as-a-wink supper dish

Ingredients

  • 1 (10 oz.) pkg. frozen peas
  • 6 hard-cooked eggs, sliced
  • 2

Method

  • Cook peas as directed on package; drain. Add eggs to Medium Cream Sauce. Heat; add peas. Serve over noodles.