Creamy Hard Boiled Eggs on Toast Points
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.
PIN IT ‘Creamy Hard Boiled Eggs on Toast Points’
Creamy Hard Boiled Eggs on Toast Points
For the Toast Cups
- 4 slices bread crusts removed and cut into large squares
- 4 hard boiled eggs
For the White Sauce
- 2 Tbsp butter
- 2 Tbsp flour
- ¼ tsp salt
- ½ tsp dry mustard
- Dash white Pepper
- 1 cup milk
- Paprika - regular or smoked
- To Make the Toast Points
- Butter bread and gently push into muffin tins; buttered side up.
- Bake at 350 for 8-10 minutes just until brown on edges.
- 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
- Chop the hard boiled eggs and add to the white sauce.
- Place two pieces of prepared toast on plate and fill with egg mixture'
- Garnish with chives and paprika.
What a fun way to serve hard-boiled eggs! Looks nice and fancy, but it pretty straightforward — my kind of dish! And a great way to use all those Easter eggs. 🙂
It is straightforward John…basically a white sauce and chopped eggs! But it is so good; I always loved it as much as my kids!
Loved the way you prepare the bread basket…. And these eggs look absolutely delicious! I’ll try it for sure!
these eggs looks really good ! Nice shot 😉
Thanks…getting ready to redo them soon…after 6 years it’s a must!
Sounds like a good holiday tradition, the garnishes are a nice touch!
We love this simple dish…and it’s such a harbinger of spring because our chives are sprouting in the garden usually too. Thanks for stopping by.
I can see myself making them for breakfast/lunch/anytime 🙂
These are lovely! I can just taste the contrast of the creamy eggs/sauce to the crunch of the toast. These will be in my life sooner than later. Amazing as always.
I don’t know how I miss this:) But there is always our friend Twitter to come to the rescue:)
I always color a lot of eggs (I like mine dyed naturally, kids like to color, husband does his yearly artistic expressions on his, etc), and even though we all love to eat hard boiled eggs, it’s just too many. I make egg-salad and Russian Olivier salad, I make deviled eggs, and Scotch Eggs, but I am always happy to find another use to recycle them. And this looks fantastic!
BTW, everybody has such luck with chives, but mine won’t thrive:( I grew them in big pots, in small pots, in the garden, watered the, cut them, picked them, left them alone, and they still look won’t spread as I expect. Grrrrrr:)
That is one pretty photo!
Thanks Lana…and you hit on exactly why I needed to find something to get beyond egg salad every Easter! My chives have been in the ground since I bought this house and they don’t give me any grief; guess I’m lucky?
I have to make this for Easter Sunday morning with our farm fresh eggs. Perfect! Thanks for sharing this wonderful recipe.
These look great and I’m going to try them this Sunday, Easter or not! By the way, unless these old eyes are failing me, you left out the flour in the white sauce ingredient list. It doesn’t bother me because I know what is needed but I thought of my granddaughter and others who are new cooks and may not know to add flour.
beautiful! and finally a post-Easter dish I can enjoy (I don’t do mayo so I’m so tired of seeing egg salad posts everywhere this week!)
A note on chives. I started them years ago. Now they grow like a week throughout my yard. They reseed themselves along borders, mostly. After they bloom it’s OK to clip them down about halfway and they will bloom a 2nd time in summer. The flavor of the 2nd growth is more to my liking as well.
Love this dish. I fondly remember seeing this as a kid.
Barb this is simply stunning. Elegant and beautiful. Glad you had a lovely breakfast, even despite your leg xoxo
I love these! This is so attractive and a great way to use hard boiled eggs beyond the obvious. What a wonderful easy dinner, too!
First-time commenter here.
Wow, these are gorgeous! We have lots of chives too; perhaps this will be one way we’re using them. [K]
This may sound silly – but I’m reading the recipe and I need to know if you mean butter the bread and put it in the pan buttered side down or up?!
Not silly at all. I put it in buttered side up. And I’m changing it now to clarify so thanks!
Pretty???? They’re gorgeous! Thanks for sharing this fabulous little tradition. I’ve got to give it a try. At first I thought they looked so elegant that it would be difficult. Thanks Barb
Thanks Lea Ann…truth is they are so easy that the styling and photo took much longer than the dish itself! Guess the most difficult part is the chives:
1. Buy chive plant
2. Plant it in garden
3. Grow for 10 years