Creamed Eggs on Toast

4 large eggs (hard boiled eggs, cooled and peeled)
2 T butter
2 T all-purpose flour
1 C milk
1 tsp chicken bouillon seasoning
Salt and pepper
Paprika

Remove yolks from eggs and place in small dish. Mash with a fork. Chop whites, set both aside.  Melt butter, add flour, and stir to make a smooth paste. Cook until bubbly.  Gradually add milk, using a whisk if necessary so that no lumps remain. Bring to a boil, stirring constantly. Add chicken seasoning and the mashed egg yolks. Stir until thoroughly combined.  Add chopped egg white and mix well. Season with salt and pepper to taste.  Serve creamed eggs over toast and sprinkle with paprika and enjoy.