Creamy Hard Boiled Eggs on Toast Points is perfect anytime but we especially love them on Easter Sunday when hard boiled eggs are in abundance. It’s easy and delicious; you might make it your family tradition too!
My children are both grown and far beyond the years where I am hiding baskets or hunting with them for Easter eggs. I still put up an adorable little Easter tree with ornaments and if they’re in town they most certainly would anticipate a chocolate bunny of some sort; some things never change. One of those traditions that remain the same in my home are serving Creamy Hard Boiled Eggs on Toast Points for Easter breakfast; a standard that we have had for as many years as I can recall.
I first published this recipe on the blog 7 years ago; we won’t even discuss the image that was attached. Still, every Easter I seek it out and this year was finally the right timing to share it again with new photos. I made all of these Decorated Easter Eggs with Natural Organic Dyes this week; I definitely had a plethora of eggs to use!
It’s not hard to wonder why we started this tradition when my girls were young; a dozen or more hard boiled eggs left by the Easter Bunny needed to be used and my girls weren’t thrilled with having a plain hard boiled egg every day for the following week. Sure, I could make egg salad but that was pretty standard fare so one day I decided to make a dish that would allow us to hunt for and eat those eggs on Easter morning but elevate it just enough to be special.
The toast points aren’t fancy; they’re just a slice of toast that is removed of crust, buttered and then baked in a muffin tin to create a holder of sorts. When my girls were little, I’m betting they were made with sliced white bread but I don’t keep that in the house anymore and for me it’s been elevated with the use of a whole grain bread. Still, use whatever you typically have on hand; it’s the filling that makes this dish special.
Even as little girls my children were never super picky eaters which was nice; they were game to try a lot of things. Now I have the cutest neighbor kids who come to visit and they’re often the recipients of what’s been cooking in my kitchen. Lee came over the other night with his dog Spot for a visit and ended up with me in my studio and staying for dinner.
I know I can make Lee happy with waffles but when you’ve got breakfast for dinner already on the stove? I asked him if he would like to try them and he reneged with a sweet, ‘No thank you.’ Then I asked him if he liked hard boiled eggs, milk, butter and bread? All answered in the affirmative so I convinced him to try them all combined together and he almost cleared his plate. Lee is a picky eater so I’m pretty delighted when he will try something new; I did hold the chives and paprika…I know his limits. 🙂
Whether my kids are here or not, I continue to look forward to these eggs every Easter morning. They are easy and delicious and really can elevate a piece of toast and some hard boiled eggs into a dish that is worthy of a holiday breakfast.
If you have a pressure cooker and want to try cooking your eggs with one, check out the notes section in the recipe of my post for these Deviled Eggs with Lemon Zest, Capers, and Chives. The best deviled eggs I’ve ever made and best of all? Those shells practically fell off. I’m smitten with my Instant Pot Pressure Cooker and hard boiled eggs are a big part of that love!
Plan to have a lot of eggs left by the Easter Bunny? You need to try this dish! I like to serve it with my Pomegranate and Blood Orange Mimosas; together they make a beautiful presentation for your holiday breakfast.
Hard Boiled Eggs with White Sauce on Toast Points
Our favorite way to use up the abundance of hard boiled eggs at Easter!
- 4 slices bread, crusts removed and cut into large squares
- 4 hard boiled eggs
For the White Sauce
- 2 Tbsp butter
- 2 Tbsp flour
- 1/4 tsp salt
- 1/2 tsp dry mustard
- Dash white Pepper
- 1 cup milk
- Paprika - regular or smoked
- Butter bread and gently push into muffin tins; buttered side up. Bake at 350 for 8-10 minutes just until brown on edges.
- Chop the hard boiled eggs and set aside.
To Prepare the White Sauce:
- Melt butter in pan, add flour, salt, pepper and dry mustard and cook for one minute.
- Add milk all at once and stir til thickened.
To Assemble the Dish:
- Add chopped eggs to white sauce.
- Place two pieces of prepared toast on plate and fill with egg mixture
- Garnish with chives and paprika.