Back before DH's cardiac diet that was a favorite quick meal for us-- I used sliced hard boiled eggs added to a basic "milk" gravy made with bacon roux .

My family enjoys this. Not sure if this is what your looking for but its good and easy to make
Ingredients
1-1/2 cups sharp cheddar cheese
1-1/2 cups milk
6 hard cooked eggs, sliced
4 slices bacon
3+ Tablespoons flour
1 medium onion, chopped
Brown bacon and reserve. Drain most of drippings from skillet. Saute onion in remaining drippings. Combine cheese and flour and add to onion in skillet. Add milk and stir on medium heat until mixture thickens. Fold in eggs and crumbled bacon. Serve over toast.

Serves: 4

Creamed eggs is a "how you like it" dish....
It's pretty much a basic bechamel with sliced hard boiled aggs in it.
The bechamel can have onion sauteed with the butter before the flour is added, or mushrooms. It can have parmesan cheese added as you are finishing the sauce, or chedder or gruyere. Sherry is a nice addition as is a bit of nutmeg. you can use cream or whole milk or even skim milk in the sauce. You can add crumbled bacon or ham bits. You can serve it over home made biscuits, toast or rusks.
Ah yes....comfort food at it's best.
Linda C

Your grandmother might not have sieved the yolks over the dish but instead just mixed them into the sauce:
EGGS A LA GOLDENROD
6 hard-cooked eggs
2 cups thin white sauce
8 slices toast
Salt & pepper
Paprika

Separate the yolks from teh whites of the eggs; chop the whites very fine & add to the white sauce with the salt pepper, paprika. Arrange 6 slices of toast on a platter & pour over the the white sauce mixture. Press the egg yolks through a sieve & scatter over the top. Cut the 2 extra slices of toast into small triangles or points, arrange on the platter & garnish w/parsley.~~

She also may have chopped the eggs finer for this:

CREAMED EGGS
6 hard-cooked eggs
2 TBL flat
1/2 onion
6 slices hot buttered toast
2 TBL flour
2 cups milk
1 tsp salt
1/4 tsp pepper

Remove the shells from the eggs & cut each egg into 6 pieces. Heat the fat in a frying pan & cook the chopped onoin with it for a few minutes until yellow, but not brown. Remove the onion, make a sauce of the fat, flour, milk & seasonings. When it thickens, add the eggs & when they are well heated turn the mixture out on to the buttered toast & serve at once.~~

Both of these are from a 1944 cookbook.

Thqat should be 2 TBL fat, not flat in the last recipe.

Thanks everyone!

I am going to try the bacon fat roux and add some onions and a splash of sherry and see if that works.

From my memory, I think she might have seived the egg yolks into it. I used to hate them, and that might have been how she got me to eat them. I loved the whites and would gobble those us.

This is enough to give me something to work with and try to recreate the recipe she made.

I wonder if any of my kids, or someday grandkids, will remember my cooking? Or have something special they will remember? Right now, they just eat and run!

I like to add a little curry powder.

Haven't had this since the Forties. It was a favorite during WW II when meat was rationed. Ate a lot of this when I was in college during the early Forties.

One time we had surprise guests on a Sunday morning, and they were expecting breakfast. I had six people and four eggs! Not a good thing. But I did have some good artisan bread and a small ham to slice.

I hard cooked the eggs then chopped them. Then made a basic medium white sauce (two cups milk, two tbsp butter and two tbsp flour), and added shredded cheese (to make it a Mornay sauce, right?). A bit of onion and garlic powder, then stir in the chopped eggs and some black pepper.

I toasted bread slices, spooned this over and added more shredded cheese and broiled until that was melted.

Went over a treat, and stretched the eggs just far enough. I have made it again since and we all like it, sometimes I scramble the eggs instead of hard boiling them.

Dances: This sounds so good! I've made something similar for Easter morning -- when I'm trying to get rid of hard boiled eggs. But the cheese and the broiling makes it sound extra delicious.