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Grandma's Creamed Hard Boiled Eggs

(4 Votes)


Anything made with grandma's touch always tastes just a little bit more comforting. If you're a fan of biscuits and gravy, you'll definitely love Grandma's Creamed Hard Boiled Eggs. Sliced hard boiled eggs mixed with homemade gravy and a variety of herbs make this breakfast meal so good, we actually look forward to waking up. Serve the creamed eggs over fresh hot biscuits, and you may never eat plain boiled eggs again.

Cooking Time: 5 min

  • 6 hard-boiled eggs
  • 3 tablespoons butter
  • 1 cup milk
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • pepper, to taste
  • rosemary, to taste
  • thyme, to taste
  1. Peel eggs and slice into 1/4 inch thick rings.
  2. Melt butter in a skillet. Add milk, gradually stir in flour.
  3. Stir and cook until the gravy begins to thicken (5 minutes). Add eggs.
  4. Season with salt, pepper, rosemary, thyme. Serve on hot fresh biscuits.


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My father-in-law made this, but added 2 tsp. ground dry mustard to the white sauce. He just cut the hard boiled eggs in half, then poured the sauce over them. Sprinkled the top with bread crumbs and dotted with butter, then baked it til hot & bubbly.

My Mother - in -law made this and called it "Eggs -ala - Goldenrod." She made a white sauce and put in the chopped up egg whites and served it over toast and sprinkled the mashed egg yolks on top, thus the name goldenrod. I now make it and my 7 yr old granddaughter goes ga-ga for it. She take the left overs in her lunch ,and microwaves it. I think it is also in my Betty Crocker Cook Book.

My mom added a can or 2of tuna fish. Great over toast or noodles.

My mom made this when I was a kid...I have always loved it, and it's a quick, easy meal now.

My mom made this lots when we were kids because it was cheap food for seven mouths. She just added salt pepper and curry powder to the white sauce, sliced the eggs and served it on toast. She called it curried eggs. My brother asked for the recipe and wanted to know how much curry powder. The answer was "until its the right color." And that's how we make it.

One of our all time favorites!! When our kids went off on their own, this was the first recipe they asked for. Add some meat - leftover chicken, ham, turkey - really good!!

My son in law cooked this for us many years ago and we fell in love with it.

My 93 year old mother made this when she took cooking in school and taught me how to make it....we called it Egg-ala-Goldenrod........we would make a ruux with the butter and flour then add some evaporated milk to make a white sauce then add the scliced eggs.....served over toast or rosmary or thyme........just salt and pepper........very good

it's a favorite recipe since I can remember; we called it goop. We added cheese & had it on toast but no spices but will try them next time for change. If you are a peanut butter lover put that your toast before you put your creamed eggs on it

We use to make this often. However we never stirred the eggs into the white sauce. We sliced the eggs on toast and poured the white sauce on top. I'll have to try it this way! We also never added flavorings other than salt and pepper.

This is a staple for holiday breakfasts in my house. My Mom learned to make it in 7th grade. We call it goldenrod eggs and eat it over toast. It's delicious!!!!


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