PIMENTO EGG SAUCE

1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup undiluted Carnation Evaporated Milk
2 hard cooked eggs
1 tablespoon chopped pimiento

Melt butter in saucepan. Remove from heat.

Stir in flour, salt and pepper, until mixture is smooth. Gradually add Carnation. Cook over low heat, stirring constantly until sauce thickens.

Chop egg whites only. Add whites and pimiento to egg mixture.

Grate egg yolks; use as a garnish.

Serve over cooked seafood or cauliflower.

Makes about 1 1/3 cups
From: Recipelink.com
Source: Recipe booklet: 38 Answers to What's Cooking, Carnation Company, 1961