Creamed Eggs on Toast
Creamed eggs on toast is my husband's favorite use of leftover hard-boiled Easter eggs. Great comfort food!
hard-cooked eggs, peeled
12
butter
¼
cup
all-purpose flour
½
cup
milk
3
cups
chicken bouillon granules
1
tablespoon
white bread, lightly toasted
6
slices
salt and white pepper to taste
 Separate egg whites from egg yolks. Place egg yolks into a bowl and mash with a fork. Chop egg whites into small pieces and set aside.
  Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk and chicken bouillon so that no lumps form and stir constantly until mixture comes to a boil. Add mashed egg yolks and mix until dissolved. Stir in chopped egg whites.
  Serve over toast and season with salt and white pepper.
