Directions
Hard-cook the eggs: Place the eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer the eggs to a bowl of ice water and cool completely.
Peel and chop the eggs: Once cool, peel the eggs and pat them dry. Roughly chop them into small pieces—about 1/4-inch chunks—so they’ll distribute nicely through the cream sauce. Set aside.
Make a simple roux: In a
