TUNA LOAF:

1 (12 1/2 of 13 oz.) can tuna, drained
3 c. soft bread crumbs (about 6 slices white bread)
3 eggs
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) container sour cream

CREAMY EGG SAUCE:

2 eggs
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk

About 1 hour before serving: Prepare Tuna Loaf: Preheat oven to 350 degrees. Grease well an 8 1/2 x 4 1/2 inch loaf pan. In large bowl, flake tuna; stir in bread crumbs, eggs, lemon juice, salt, pepper, 1/2 cup sour cream. (Reserve remaining sour cream for sauce.) Spoon mixture evenly into loaf pan. Bake 45 minutes or until knife inserted in center comes out clean.

Meanwhile, Prepare Sauce: Hard cook eggs; shell and cut into wedges. In 2-quart saucepan over medium heat, melt butter. Stir in flour, salt and pepper until well blended, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Gently stir in hard-cooked eggs and reserved sour cream. Heat through. To Serve: Invert loaf onto warm platter; spoon sauce over and around loaf.