This is one of my favorite reasons to make Easter eggs - you get to use them to make creamed eggs a few days later.
The recipe was originally one my sister brought home from her home ec class in junior high. I've sort of done my thing and changed it up. It's great over toast or rice or biscuits. If you want a dairy-free option, use shortening and coconut milk instead of butter and milk. If you want it gluten-free, check out the second version below.
6 hard-boiled eggs
1/4 c. butter
2 T. finely chopped onion
1/4 c. flour
3 c. milk
1 t. salt
1/2 t. black pepper
several drops of tabasco sauce
chopped chives, optional garnish
Peel eggs, chop into chunks. Set aside.
Melt butter in a 2-qt saucepan over med-low heat. Add onion. Cook until soft, 2-3 minutes. Stir in flour. Cook and stir until smooth and bubbly. Stir in milk, salt, pepper, and tabasco sauce. Cook and stir over medium heat until mixture thickens and boils. Remove from heat. Stir in chopped eggs. Cover and let it sit for 2-3 minutes to let eggs heat up.
Stir again and serve over toast, hot cooked rice, or biscuits. Garnish with chopped chives.
Also good to stir in with the eggs:
1/2 c. frozen baby peas, thawed
1/2 c. chopped cooked asparagus
3 T. bacon bits or crumbled cooked bacon
1/3 c. ham, cut into very small cubes
1/2 c. shredded asiago, parmesan, or romano cheese
Gluten-Free Creamed Eggs
Instead of flour, use 3 T. cornstarch. Stir into the cold milk and set aside.
Cook onion in butter. When soft, stir in milk mixture, salt, pepper, and tabasco sauce. Cook and stir until mixture thickens and boils.
Continue cooking as directed above.