This is a good dish to make at Easter time when you have an abundance of decorated hard boiled eggs. Don't use any that have been out of the fridge over a few hours. This is a good dish to serve on toast or hot biscuits for lunch. Sometimes we forget how versatile eggs can be. Don't let hard boiled eggs go uneaten. Fancy them up either as Deviled Eggs or Creamed Eggs.

CREAMED EGGS
2 cups medium white sauce
1 teaspoon Worcestershire sauce
6 hard-cooked and sliced eggs
1 cup of any additions

To the white sauce, add Worcestershire sauce and slices of hard-cooked eggs. Serve on crisp buttered toast or hot split biscuits. Top with crispy diced bacon. Serves 4

For a different taste, follow above recipe, substituting a mushroom soup white sauce for the plain white sauce. Or add 1 tablespoon minced fresh or canned pimiento and 3/4 cup chopped Velveeta cheese. Continue cooking over low heat until cheese is melted. There is almost no limit to what you can add.

If you want to fancy up the presentation, allow two halves, cut crosswise, of hard cooked eggs for each serving. Slice toast on the diagonal. Center an egg half on each toast triangle. Cover with a cheesy white sauce. Sprinkle with paprika. Garnish with some fresh minced parsley, if desired. Now, that is pretty fancy for a hard-boiled egg.