4-6 hard cooked eggs
1/4 c. finely chopped celery
1 sm. onion, finely chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk

In medium saucepan, cook celery and onion in butter until tender. Blend in flour, salt and mustard, cook until mixture starts to bubble, stirring constantly. Add milk, cook over medium heat until mixture boils and thickens, stirring constantly. Shell eggs. Cut in slices or wedges. Add to cream sauce and serve over toast or boiled potatoes. 3-4 servings.