Eggs a la King

The cream sauce base (through step 5) can be made up to 1 day ahead and refrigerated in an airtight container. When ready to serve, gently reheat the sauce over low heat, whisking frequently, then proceed with tempering the egg yolks and adding the hard-boiled eggs. The hard-boiled eggs can be cooked up to 4 days in advance and stored peeled in the refrigerator in a container of water.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop, stirring frequently and adding a splash of milk if the sauce has thickened too much. Do not microwave, as this will make the eggs rubbery and may cause the sauce to separate.