That’s the weirdest kedgeree I’ve ever heard of. Kedgeree is curry powder flavored rice, maybe with kippered fish, and hardboiled eggs.
Back to the OP’s topic: I’ve heard of the eggs and gravy dish but not eaten it yet. Mostly because it’s quicker to put gravy on sunny side up eggs.
Yes, that’s what you put on the cornbread dressing at Thanksgiving. (Alabama)
ETA: The dish is eggs in a cheese sauce, not gravy.
The way I’ve always seen it is more along the lines of a relatively small amount of chopped boiled egg as an ingredient in the gravy, not as the food that’s en-gravied (that sounds hurl-inducing).
I don’t care for it, but I don’t care for boiled eggs in any incarnation though, so YMMV.
I’ve only seen it in “giblet gravy,” which is mainly served around Thanksgiving. Pretty rare to see it anywhere else in my experience.
Watch The Sopranos. One man’s gravy… :rolleyes:
When I was little, our neighbor did this - the hardboiled egg in the gravy thing. Had it at her place a number of Thanksgivings. We lived in Colorado, but she was Houston (hardcore from Houston; moved back there eventually.). It was pretty good, but definitely different.
Oddly enough, my mother-in-law (from Oklahoma) does not do this.
Definitely an ingredient in the giblet gravy (served with cornbread dressing) that I grew up with in Georgia. Not heavy on the eggs but definitely in there. Bon Thanksgiving Appetit!
My mom (from Mississippi) usually puts the hard boiled egg in the corn bread dressing instead. I can remember having turkey gravy with egg in it, but I think my aunt was the one that made it that time. It’s good either way.
Yep, my Grammy from Oklahoma did the eggs in giblet gravy thing too. I miss that at Thanksgiving. 
I collect old cookbooks and I’ve seen this a lot, especially Victorian era and before. I don’t think I’ve ever had it, but I think I may try it this Thanksgiving. I hate messing with giblets and usually just make gravy with neck stock and drippings. Some minced egg seems like it would blend nicely.
How about soft boiled, so the yolk enriches the sauce? Or is that crazy talk?
Crazy talk, at least how I remember my neighbor’s gravy. The egg was hard boiled, sliced equatorially, and just tossed in there. Fully cooked, hard yolk and all.
I’ve never seen it with anything but hard boiled eggs.
For turkey day we have two gravies, one regular and one giblet. I never eat the giblet one (do we need the neck meat and internal organs, there is plenty of turkey?) but here is a recipe that is very close to my mother’s, yes we are southerners.
http://www.southernliving.com/food/holidays-occasions/perfect-giblet-gravy-00400000005968/
I think this comes from the mentality of not wasting anything edible.
Capt Kirk
Just realized that the link does not have hardboiled eggs in it, add eggs and it is very close to my mother’s and therefore relevant to the OP
This is my experience as well. Not that I eat giblet gravy. Or gravy much, for that matter.
My brother has taken over making my grandmother’s Fricassee, and always hard boils at least half a dozen eggs in it. The only way I’ll eat eggs.
I’ll be there for brunch 
That is in our dinner rotation, it is great with cheesy garlic bread.
I could see that. But then again I love poached eggs with toast soldiers for the yolks as the warm gushy yolks are my favorite part of the egg breakfast.
My opinion of that idea. Sounds like food to me.
Raised in Virginia, Mother from Southern Georgia, never heard of this.