Creamed Eggs with Curried Eggs Variation
from 1950's edition of Betty Crocker Cookbook

This recipe is a good way to use up extra hard-cooked eggs.

1 cup medium white sauce
4 hard-cooked eggs
paprika, for garnish
sprigs of fresh parsley, for garnish
crisp pieces of bacon, ham, sauteed mushrooms (optional)

Make the white sauce. Cut the egg yolks into quarters and carefully fold in.

Serve hot over hot buttered toast or biscuits. Sprinkle with paprika and garnish with sprigs of parsley, crisp bacon, ham or sauteed mushrooms, etc.

Curried Eggs (variation)

1/4 tsp. curry powder

Add the curry powder with the other seasonings while making the white sauce.