Total Time
20mins
Prep 15 mins
Cook 5 mins

A thrifty way to use up those Easter eggs. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 34 cup milk
  • 12 teaspoon salt
  • 1 dash paprika
  • 4 eggs, hard-cooked
  • cracker crumb
  • 1 egg, slightly beaten
  • oil (for frying)

Directions

  1. Peel and chop hard-boiled eggs.
  2. Melt butter in a double boiler; add flour and stir until blended.
  3. Add milk and seasonings; cook until mixture is thickened.
  4. Remove from heat and add hard-cooked eggs.
  5. Set aside to cool.
  6. Preheat oil to 365°F.
  7. When cold, shape egg mixture into croquettes; roll in cracker crumbs, dip in egg and again in crumbs.
  8. Fry in fat until golden (approximately 5 minutes).

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