Cooking Lucid
Senfeier
Hard-boiled eggs in a velvety mustard-cream sauce — humble, quick, and deeply nostalgic. A weeknight staple in German households served over boiled potatoes.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Eggs
- 8 large eggs
- Salt (for boiling water)
Step 2 — Mustard sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 3 tbsp Dijon mustard
- 1 tbsp yellow mustard
- ½ tsp sugar
- Salt and white pepper
- Pinch of nutmeg
Step 3 — Serve
- Boiled potatoes
- Fresh parsley
- Lettuce salad
Instructions
- 1
Boil the eggs
Boil eggs 10 minutes, then transfer to ice water. Peel and halve or quarter.
- 2
Make the mustard sauce
Melt butter, whisk in flour, cook 2 minutes. Gradually whisk in milk until smooth and thick. Stir in mustards, sugar, nutmeg, salt, and pepper. Simmer 3 minutes.
- 3
Serve
Gently warm egg pieces in the sauce — do not boil. Serve over boiled potatoes with parsley and a simple green salad.
Nutrition per serving: 340 cal · 18g protein · 18g carbs · 22g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
