HAPPY EASTER!
There are lots of things I like about Easter, but using all those hard-boiled eggs lurking in my refrigerator can be a challenge. So I was pleased to find a hundred-year-old recipe for Egg Sauce. It was easy to make, and is delightful when served on asparagus or other green vegetables.
Here’s the original recipe:
The Egg Sauce recipe called for one pint (2 cups) of Cream Sauce. The Cream Sauce recipe made approximately one cup of sauce. To make the two recipes compatible I halved the Egg Sauce recipe.
And, here’s the recipe updated for modern cooks:
Egg Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
dash pepper
1 hard boiled egg, chopped
Melt the butter in a saucepan using low heat, stir in the flour. Increase the heat to medium; gradually add the milk while stirring constantly. Continue stirring until hot and bubbly. Add salt, pepper, and chopped eggs. Stir to combine, continue heating until the sauce again begins to bubble. Remove from heat and serve immediately.
A Hundred Years Ago 
Never heard of egg sauce, but great idea – thanks.
I like that it is both tasty and simple to make.
Happy Easter to you and your family!! Perfect recipe for a Easter dinner.
I hope that you also have a wonderful Easter.
Excellent idea. Thanks.
It’ s a nice recipe.
We called it creamed eggs, and put it on everything: toast, asparagus, cornbread, an English muffin with a slice of ham. It’s so easy, and in a slightly larger serving with more eggs, very nutritious.
I have never heard of it before, but it sounds really good! Are creamed eggs something you could reheat the next day, or should you use up all of them right after you make them?
I don’t remember ever having them as left-overs. I suppose you could, but we always enjoyed them so much there never were any left-overs! I just remembered that we put them over rice, too, and sometimes chunked up a little ham into the sauce.
It could be refrigerated and reheated the next day – though it only takes a few minutes to make, so not much time would be saved by making it ahead.
That makes sense. Thanks.
mmm. . . I like all the serving ideas. Serving it on an English muffin with a slice of ham sounds especially good.
Ohh- yummy – like biscuits and gravy, only it’s an egg gravy!
That is a very interesting recipe. My family’s Easter tradition is pickled eggs. They are sold in jars everywhere in PA now.
When I was growing up in central Pennsylvania, pickled eggs were also a tradition in my family. We typically made pickled beets and eggs.
We can spread that tradition across the country! I have some Texans eating them.
Sounds good. Perfect for asparagus. 🙂
The Egg Sauce was very nice on asparagus.
Very nice. Happy Easter Sheryl!
I hope that you have a wonderful Easter.
Brilliant with asparagus!
I’m glad you liked it.
This is probably quite tasty!
It’s yummy.
My mother used to make egg sauce, but I have never tried it. I will serve asparagus tomorrow, so now I will try this one – looks delicious!
It’s easy to make. I think that you’ll like it. I’m glad that this post reminded you of a food that you haven’t had in years.
I’m having a hard time figuring out what egg adds to the flavor of cream sauce. ???
The flavor of the hard-boiled egg enhances the delicate Cream Sauce. And, the texture of the chopped egg adds a nice dimension to the sauce. That said, both plain Cream Sauce and Egg Sauce are good, so it’s probably a matter of personal preference as to which is used.
Hmm, maybe I should try both in a taste test! Not until after my son’s wedding though. I’m having a panic today over trying to fit into the mother of the groom dress!
🙂 Sounds like a good plan. Have a wonderful time at the wedding!
You have so got to forgive me for this comment, Sheryl, but sounds like “gravy with eggs” which I confess is one of my favorite comfort foods. 🙂
No need to apologize. I’m intrigued by your comment, and it makes we think that there are regional variations in what we call “gravy.” I generally think of a gravy as being made with meat broth, flour, and water; and a cream sauce as having milk. But now that you mention it, I have had wonderful cream gravies when visiting the southern US.
This recipe comes at a perfect time. I’m on my usual spring asparagus kick and now I have another way to serve it! You’re wonderful for posting this now!
It’s wonderful to hear that I did this post at a good time.
I hadn’t heard of egg sauce before. This egg sauce sounds easy to make and a good addition to veggies. You always have such yummy looking photos. Thanks for sharing. 🙂
The egg sauce is really quick and easy to make. It’s nice to hear that you like my photos. My photography skills have grown a lot across the years of doing this blog, but I’m still learning. 🙂
Woah! Never thought about making an actual egg sauce!
Sometimes simple is best. 🙂
This egg sauce would also be great with steamed broccoli 🙂