Eggs Stuffed with Saffron

6 boiled eggs
¼ cup bechamel sauce
18 strands of saffron

Bechamel Sauce
1 tablespoon butter
1 cup milk
1 tablespoon flour
½ teaspoon salt
Pinch of nutmeg

To make the sauce:

1. In a small saucepan, heat the butter over medium-low heat until melted.
2. Add the flour and stir until smooth.
3. Over medium heat, cook until the mixture turns a light, golden color, about 5 minutes.
4. Heat the milk in a separate saucepan until just about to boil.
5. Add the hot milk to the butter mixture, a little at a time, stirring continuously until very smooth.

Bring to a boil. Cook 10 minutes, whisking constantly, then remove from the heat. Season with salt and nutmeg and set aside until ready to use.

To make the stuffed eggs:

1. Peel the eggs, cut them in half and remove the yolks. Set the white halves aside on a serving platter.
2. Mash the yolks in a small bowl.
3. Add the saffron to the bechamel sauce and mix well. Add the mashed yolk and stir until the egg yolks are completely dissolved.
4. Fill eggs halves with a little of the sauce and garnish with ground saffron.