Boil the eggs until hard, then carefully peel them and arrange them on a serving platter either halved or with yolks whole and whites diced.
To make the white sauce, melt the butter in a saucepan over medium heat.
Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
Cook the sauce until it thickens and becomes smooth, then season with salt and pepper to taste.
Pour the rich white sauce over the arranged eggs on the platter.
Garnish the dish with chopped parsley for a fresh touch.
Serve the Creamy Fricasseed Eggs with White Sauce immediately and enjoy!