- 3 eggs, hard boiled and chopped
- 3-4 Tb butter
- 2 Tb flour
- cheese packet from a box of Mac & Cheese (Kraft or similar)
- 2 cups milk
- 1 tsp dijon mustard
- 1 tsp mayonaise
- dash of hot pepper sauce or ground red pepper
- dash of paprika
- salt and pepper to taste
Boil the eggs 5 minutes, then let sit in hot water for 10 minutes. Rinse in cold water, peel and chop into chunks.
For sauce, melt butter in sauce pan, mix in the flour, cheese packet, paprika and hot spice/sauce. Save salt and pepper until done, some cheese packets are can be salty already, you don't want it to taste like a salt lick!
Mix the flour and spices into the butter until all is moist, then continue to make a roux by adding the milk, mayonaise, and mustard, stirring over med-high heat (use a whisk, it's easier) until mixture begins to boil, then remove from heat. Add the chopped eggs and mix lightly (don't want to break up the yolks into the sauce too much, unless that's your preference).
Serve over fresh biscuits, toasted english muffins, or your favorite toast or bread. Serves 3.