Mom's Creamed Eggs

There are some recipes that just feel like home, and for me, this is one of them. My mom’s creamed eggs are simple, comforting, and quietly nostalgic—the kind of dish that shows up on slow mornings, rainy afternoons, or anytime you need something warm and familiar.   Also a perfect use for those leftover Easter eggs.

I had totally forgotten about this recipe until on a recent trip to visit my parents, this bit of my childhood came up.  Nearly the first thing that I did upon returning home (after unpacking of course), was to replicate these eggs, but making them dairy free.

Traditionally made with milk and butter, this version uses almond milk while still delivering that rich, velvety texture we all love. A touch of mustard adds just the right amount of zing to balance the creamy sauce and bring everything to life.

What Are Creamed Eggs?
If you didn’t grow up with creamed eggs, think of them as a cozy mashup between egg salad and a creamy gravy—served warm. Hard-boiled eggs are folded into a smooth, savory white sauce and typically spooned over toast, biscuits, or even potatoes.
It’s budget-friendly, protein-packed comfort food at its best.

Tips & Variations

• Extra richness: Add a splash of cream (or full-fat coconut milk for dairy-free)
• Herby twist: Stir in fresh chives, parsley, or dill
• Protein boost: Add in some chopped ham or bacon
• Spice it up: Add a pinch of paprika or cayenne

Why This Recipe Works
The combination of a simple roux and almond milk creates a surprisingly creamy base without feeling heavy. The mustard cuts through the richness, giving the dish a subtle tang that keeps it from being one-note.
And the eggs? They soak up all that creamy goodness like little flavor sponges.


A Dish Worth Passing Down
This recipe is more than just a quick meal—it’s a reminder that the simplest ingredients can create something truly special. Whether you’re making it for your family or just yourself on a quiet morning, it carries that same sense of comfort my mom always brought to the table.
​

My Mom's Creamed Egs

​Ingredients

• 6 hard-boiled eggs, peeled and chopped (Perfect hard boiled eggs take 4 minutes on the pressure cook setting on my Ninja Foodi)
• 2 tablespoons butter (or dairy-free alternative)
• 2 tablespoons flour
• 1 ½ cups unsweetened almond milk or soy milk
• 1–2 teaspoons mustard (yellow or Dijon, depending on your taste)
• Sea salt and pepper, to taste
• Toast, biscuits, or cooked potatoes for serving (I serve over a slice of my toasted Sourdough Bread)

How to Make Mom’s Creamed Eggs

1. Make the Roux
   In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
2. Build the Sauce
   Slowly pour in the almond milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens and becomes smooth and creamy.
3. Add Flavor
   Stir in the mustard, salt, and pepper. Taste and adjust seasoning as needed.
4. Fold in the Eggs
   Gently add the chopped boiled eggs and stir until everything is well coated and warmed through.
5. Serve Warm
   Spoon generously over toast, biscuits, or even roasted potatoes.