Note: Because you HAVE to have something to do with all those leftover hardboiled eggs! This is just one thing you can do.
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups heavy cream
salt and pepper to taste
ground cayenne pepper to taste
1/4 cup dry bread crumbs
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 350 degrees F. Separate yolks from whites, shred each separately. Melt butter over low heat and gently stir in flour. Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste. Mix egg whites with cream sauce and pour into greased 1 1/2 quart casserole. Cover with bread crumbs. Add yolks, top with another layer of crumbs. Bake in preheated oven for 30 to 40 minutes until bubbly.