Creamed Hard Boiled Eggs Recipes

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CREAMED EGGS

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Provided by JOYCEJJ111

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 3

Number Of Ingredients 6



Creamed Eggs image

Steps:

  • Place egg 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 saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
  • Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
⅛ teaspoon ground white pepper, if desired
salt and pepper to taste

ULTIMATE CREAMED EGGS

Make and share this Ultimate Creamed Eggs recipe from Food.com.

Provided by Ruby15

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Ultimate Creamed Eggs image

Steps:

  • Peel, chop and slice eggs.
  • In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
  • Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
  • Carefully stir in eggs, heat through.
  • Serve over buttered toast points.
  • Garnish with paprika or parsley.

Nutrition Facts : Calories 405.1, Fat 32.8, SaturatedFat 17.1, Cholesterol 488.1, Sodium 388.5, Carbohydrate 11.2, Fiber 0.3, Sugar 1.3, Protein 16.3

4 hard-boiled eggs, Chopped
4 hard-boiled eggs, Sliced
1/4 cup butter
1/4 cup flour
1/2 teaspoon dry mustard
1 1/2 cups half-and-half
1/4 teaspoon salt
1 dash fresh pepper
paprika or parsley

CREAMED EGGS ON TOAST

This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!

Provided by Chrissy

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 6

Number Of Ingredients 7



Creamed Eggs on Toast image

Steps:

  • Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
  • Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g

12 hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

CREAMY DEVILED EGGS

Provided by Alex Guarnaschelli

Categories     appetizer

Time 15m

Number Of Ingredients 0



Creamy Deviled Eggs image

Steps:

  • Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.

HARD BOILED EGGS

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 1 dozen eggs

Number Of Ingredients 1



Hard Boiled Eggs image

Steps:

  • Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
  • Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
  • Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

1 dozen eggs

A PERFECT HARD-BOILED EGG

Master this simple technique and every hard-boiled egg you make from here on out will have a perfectly-cooked, creamy sunshine center. Here are loads of recipes to make with them.

Provided by Julia Moskin

Categories     breakfast, brunch, easy, lunch, quick, snack, finger foods, main course, side dish

Time 20m

Yield Varies

Number Of Ingredients 2



A Perfect Hard-Boiled Egg image

Steps:

  • Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
  • For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
  • To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.

Eggs
1 teaspoon salt

HARD BOILED EGGS IN THE OVEN

This is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great.

Provided by user

Categories     Appetizers and Snacks

Time 45m

Yield 12

Number Of Ingredients 1



Hard Boiled Eggs in the Oven image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put 1 egg in each of 12 muffin cups.
  • Bake in preheated oven for 30 minutes.
  • Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 0.3 g, Cholesterol 162.8 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 130.7 mg, Sugar 0.3 g

12 eggs

CREAMED EGGS ON TOAST

My mom made this on special days for breakfast. It was a family favorite growing up. Now I make for my hubby on those "special" days that I want to say he's tops in my book. You may wish to double this recipe for big eaters or if no fruit and meat accompany the meal.

Provided by TammieV

Categories     Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9



Creamed Eggs on Toast image

Steps:

  • Melt butter over medium-high heat.
  • Whisk in flour.
  • When bubbly, whisk in milk a little at a time.
  • Add salt.
  • Continue to whisk til thick and bubbly.
  • Remove from heat and add chopped eggs.
  • Toast and butter slices of bread.
  • Lay slices on individual plates and spoon on Creamed Eggs.
  • Serve.

5 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
3 hard-boiled eggs, chopped
3 -4 slices bread, to toast
butter

GRANDMA'S CREAMED TUNA AND EGGS ON BISCUITS

Pure comfort food at its best!! Recently I stumbled across a box of my grandparents belongings and this is one of the treasures I rediscovered. This meal is like a warm hug from my grandma! Delicious and easy, easy, easy!!

Provided by Shae2138

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11



Grandma's Creamed Tuna and Eggs on Biscuits image

Steps:

  • Prepare biscuits and have them baking in oven.
  • In a deep sauce pan melt the butter and whisk in flour to make a roux.
  • When your butter/flour mixture has cooked for a few minutes begin to add the milk slowly, whisking frequently to ensure a smooth white sauce.
  • Add salt and pepper.
  • Bring to an "almost" boil, while continuing to whisk. Once you reach this point turn your heat back down to low. (You might have to take pan off of the burner for a minute or two if you are using electric so as not to scald white sauce).
  • Add tuna, peas, and pimentos and lightly stir to combine ingredients throughout the sauce.
  • **Here is where you would add your cream cheese (cut into small cubes) to your sauce if you are using it.
  • Cook on low to medium low heat until heated thorougly, stirring occasionally.
  • Just before biscuits are done slice your hard boiled eggs and add to your creamed tuna.
  • Give the sauce one last stir and then serve over hot biscuits.

Nutrition Facts : Calories 713.3, Fat 37, SaturatedFat 14.3, Cholesterol 197, Sodium 1608.9, Carbohydrate 66.7, Fiber 3.4, Sugar 4.7, Protein 28.1

3 tablespoons flour
3 tablespoons butter
1 1/2 cups milk
1 teaspoon salt
1 teaspoon black pepper, course grind
6 ounces albacore tuna or 6 ounces chunk tuna
3 hard-boiled eggs, sliced
3 ounces diced pimentos
1/2 cup frozen baby peas
1 (3 ounce) package cream cheese (optional)
8 -12 biscuits

CREAMY EGG SALAD

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 cups.

Number Of Ingredients 9



Creamy Egg Salad image

Steps:

  • In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

CREAMED HARD BOILED EGGS

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     Cheese Appetizers

Time 30m

Yield 4

Number Of Ingredients 6



Creamed Hard Boiled Eggs image

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

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

EGGS DELMONICO

These creamed eggs on toast get their rich, comforting flavor from a can of cream of mushroom soup mixed with melted cheddar cheese. What a nice way to get the day going!-Edie Farm, Farmington, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6



Eggs Delmonico image

Steps:

  • In a saucepan, heat soup over medium heat until hot and bubbly. Reduce heat; stir in cheese. Cook and stir until cheese is melted. Fold in eggs and pimientos; cook until heated through. Serve over toast or English muffins. Garnish with paprika or parsley.

Nutrition Facts : Calories 486 calories, Fat 26g fat (11g saturated fat), Cholesterol 355mg cholesterol, Sodium 1702mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

1 can (10-3/4 ounces) condensed cream of mushroom or cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese
3 hard-boiled large eggs, sliced
1 tablespoon finely chopped pimientos
4 pieces toast or 2 English muffins, split and toasted
Paprika or minced fresh parsley

CREAMED SPINACH DEVILED EGGS

The classic creamed spinach dish gets a makeover by combining it with deviled eggs! A creamy garlicy spinach mixture is piled onto hard-boiled eggs and topped with a salty feta bite.

Provided by Jonathan Melendez

Categories     Spinach

Time 30m

Yield 12 deviled eggs

Number Of Ingredients 10



Creamed Spinach Deviled Eggs image

Steps:

  • Set a large skillet over medium-high heat with the oil. Once hot, add the shallot and garlic and cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add the chopped spinach, a handful at a time, stirring until wilted through. Continue adding and stirring until all the spinach has been used. Cook until wilted and bright green, about 2 minutes longer.
  • Transfer the mixture a large mixing bowl and while it is still hot, add the cream cheese, stirring to allow the cream cheese to soften and melt. Let cool 5 minutes, and then add the mayonnaise, salt, and black pepper.
  • Cut the egg in half, lengthwise, and remove the yolks into the bowl with the spinach mixture. Using a fork, mash the yolks into the spinach mixture, making it as smooth as possible. Transfer to a piping bag, or a large plastic food storage bag with the end snipped off, and pipe out the filling into the center of each egg. Top with feta and serve.

Nutrition Facts : Calories 89.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 105.8, Sodium 188.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 4.2

1 tablespoon olive oil
1 small shallot, minced
1 garlic clove, minced
2 cups loosely packed baby spinach leaves, chopped
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
6 hard-boiled eggs, peeled, cooled and sliced in half
2 tablespoons crumbled feta cheese

CREAMED EGGS OVER BUTTERMILK BISCUITS

Fresh Buttermilk Biscuits are served with warm sliced hard-boiled eggs and topped with a Bechamel Sauce. .

Provided by Potagekempcc

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Creamed Eggs over Buttermilk Biscuits image

Steps:

  • Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm.
  • In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
  • Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
  • Cook sauce 3-4 minutes or until sauce has thickened.
  • Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
  • Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
  • Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.

Nutrition Facts : Calories 1016.1, Fat 80.2, SaturatedFat 43.4, Cholesterol 662.3, Sodium 2632.6, Carbohydrate 49.2, Fiber 1.3, Sugar 7, Protein 25.4

8 jumbo eggs (Brown)
1 tablespoon cider vinegar
2 1/2 teaspoons fine sea salt
4 tablespoons unsalted butter (Cold)
4 tablespoons pastry flour
2 cups heavy cream (Warm)
1 dash fresh nutmeg (grated)
1/2 teaspoon white pepper
1/2 teaspoon Lea & Perrins Worcestershire Sauce
2 bay leaves
6 buttermilk biscuits (Warm)

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