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Curried Creamed Eggs with Asparagus

Posted by Peggy on April 4, 2010

Curried Creamed Eggs with Asparagus
Recipe: Curried Creamed Eggs with Asparagus


  • 6-8 extra-large hard-cooked eggs (we used leftover Easter eggs)
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced shallot or onion
  • 2 tablespoons curry
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • Cayenne, optional
  • 4-6 English Muffins, toasted
  • 12 asparagus spears, woody stems trimmed and blanched


  1. Peel and chop eggs. Reserve.
  2. Melt butter in saucepan, sauté shallots or onion until softened, 2-3 minutes. Stir curry into onion mixture. In a small bowl, whisk flour into milk eliminating all lumps. Slowly whisk the milk and flour mixture bringing the sauce to a low boil. Let flour milk mixture cook 4-5 minutes, occasionally whisking.
  3. Reduce heat and stir chopped eggs into the sauce; heat. Season to taste with kosher salt and freshly ground pepper and cayenne, if desired.
  4. Serve over English Muffins and garnish with criss-crossed asparagus.

Time: 35 minutes

Number of servings (yield): 6

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