Best Creamed Hard Boiled Eggs Recipes

CREAMED HARD BOILED EGGS

Creamed Hard Boiled Eggs image

An excellent way to use up those Easter eggs. The cheese is optional, and you can use any kind you prefer.

Provided by GOURMETFOX

Categories Appetizers and Snacks Cheese

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

8 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

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.
Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.
Pour sauce over chopped, boiled eggs.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 6.8 g, Cholesterol 396.5 mg, Fat 18.4 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 8.4 g, Sodium 282.4 mg, Sugar 3.7 g

CREAMED HARD BOILED EGGS

CREAMED HARD BOILED EGGS image

Categories Cheese Egg Easter

Number Of Ingredients 6

Ingredients

8 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup Parmesan cheese, grated
1 recipe (to taste) salt and pepper

Steps:

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.
Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.
Pour sauce over chopped, boiled eggs.

CREAMED HARD BOILED EGGS [49]

CREAMED HARD BOILED EGGS [49] image

Categories Easter

Yield 4 Servings

Number Of Ingredients 6

Ingredients

8 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated Parmesan cheese
salt and pepper to taste

Steps:

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. Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese. Pour sauce over chopped, boiled eggs.