Creamed Eggs with English Muffins

Looking for a way to use up those excess Easter Eggs this year?

chopped eggs

It’s a family tradition to make Creamed Eggs and use up all of those hard-boiled Easter eggs. Most recipes put it on white toast, but I like English Muffins better because they don’t get as soggy. Either way, I hope you enjoy!

Serves: Four
Time: 20 minutes


  • 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 cream
  • 1/4 teaspoon salt
  • Fresh ground pepper
  • English muffins or toast


Prepare eggs. In a heavy saucepan, melt butter. Stir in flour, dry mustard, salt and pepper. Add cream in all at once and stir continuously until mixture is bubbly and thick. Cook for another two minutes. Carefully add the eggs in, and stir until heated through. Serve over buttered toast or English muffins. Add more pepper, as desired.



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