Easter Egg Recipe: Creamed Eggs on Toast

Every year after Easter, I start digging out the stand-by boiled egg recipes we love so we can use up all the Easter eggs sitting in the fridge. One of our favorites is one my mom made for us when I was little. It’s simple to make with ingredients you already have on hand. It’s called Creamed Eggs on Toast and once you try it, it may become one of your stand-bys, too!

You only need 3 ingredients to start: butter, flour, and milk.

You can adjust the amounts according to how much you want to make, but for enough sauce for 6 to 8 pieces of toast, start with 3 tablespoons of butter, melted over medium heat.

Next, add 3 tablespoons of flour, and whisk it together until smooth.

As soon as it thickens, add 1 and 1/2 cups of milk.

Keep stirring the sauce to keep it from scalding. It will begin to thicken as it gets hotter.

When the sauce reaches your desired consistency, add 3 boiled eggs, finely chopped.

If at any time the sauce becomes too thick, simply add a little more milk to thin it out a little. Once the sauce is heated through, season with salt and pepper and spoon it over warm toast to serve.

My family loves it when I make this! Hope yours does, too!