Goldenrod Eggs

This particular recipe has been a family favourite for Easter for generations and still to this day I only make it for that special morning.  I think it makes it even more enjoyable, the anticipation of the heavenly meal.  I can remember counting down the days to Easter, but not to hunt the eggs!  I hope you enjoy this as much as my family does.


12 hardboiled eggs*

1/4 c. butter

1/4 teaspoon salt

1 cup whole milk

1/4 cup flour

1/4 teaspoon ground black pepper

*We always use the Easter eggs after the kids find them

  • Remove shells from eggs.
  • Slice eggs open and remove yolk balls, set aside.
  • Dice egg whites and set aside.
  • In a heavy saucepan over medium heat, bring milk to simmer, stirring often.
  • Add butter and spices, stirring thoroughly.
  • Reduce heat to low.
  • Add flour in a spoon at a time, whisking briskly to blend.
  • Add in egg whites.
  • Serve over toasted bread.
  • Using a tea strainer or garlic press, grate egg yolks over top.
  • Serve.

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