Eggs Goldenrod

1. Prepare Hard-Cooked Eggs. Coarsely chop the peeled eggs. Set aside.

2. In a medium saucepan, melt butter over medium heat. Stir in flour, 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined. Cook and stir until flour-butter mixture (roux) is slightly golden and releases a slightly nutty aroma, about 8 minutes. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Fold in chopped eggs; heat through. Season to taste with additional salt and pepper.

3. To serve, spoon egg mixture over warm biscuits, toast points or pastry shells. Sprinkle with paprika and parsley. Make 4 main-dish servings.

Hard-Cooked Eggs

1. Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

2. To peel a hard-cooked egg, gently tap it on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.