Boiled eggs in mustard sauce is a delightful dish that combines the creaminess of eggs with the zesty kick of mustard. This simple yet flavorful recipe is perfect for those looking to add a tangy twist to their usual boiled egg routine. With its rich sauce and perfectly cooked eggs, this dish makes for a satisfying snack, appetizer, or side dish, and can be enjoyed as part of a light meal or as a comforting accompaniment to a larger spread.
The foundation of this dish lies in the boiled eggs, which should be cooked to perfection—firm whites and creamy yolks. The eggs are peeled and placed into a luscious mustard sauce that brings a bold contrast to their mild flavor. The mustard sauce is made by combining Dijon mustard with a touch of honey or sugar for sweetness, along with a bit of vinegar for acidity. A rich, creamy base of mayonnaise or sour cream helps to balance the sharpness of the mustard, while a pinch of salt and pepper elevates the overall taste.
FAQ about Boiled Eggs in Mustard Sauce
Absolutely! Dijon mustard works great and adds a more refined, tangy flavor to the sauce. You can also experiment with whole grain mustard for texture.
For perfect results, boil the eggs for about 9–10 minutes, then immediately transfer them into ice-cold water to stop the cooking and make peeling easier.
Yes. The sauce can be prepared a few hours ahead and gently reheated before serving. Just make sure not to boil it again to avoid curdling.
This dish is typically served warm, especially if you’re pouring the mustard sauce over freshly boiled eggs. However, it can also be served at room temperature.
This dish pairs well with crusty bread, fresh greens, or roasted potatoes. It also works great as a brunch or light lunch option.
Ingredients
- 2 eggs large, hard-boiled
- 2 tablespoons mustard Dijon preferred
- 1 tablespoon butter unsalted
- 1 tablespoon flour all-purpose
- 1 cup milk whole or 2%
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground
- 1 tablespoon parsley chopped, for garnish
Instructions
- Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and let eggs sit in hot water for 10 to 12 minutes. Transfer eggs to cold water to cool, then peel.
- In a saucepan, melt butter over medium heat. Stir in flour and cook until the mixture is golden, about 2 minutes.
- Gradually whisk in milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.
- Stir in mustard, and season with salt and black pepper to taste.
- Cut peeled eggs in half and arrange on a serving plate. Pour the mustard sauce over the eggs.
- Garnish with chopped parsley and serve warm.
Nutrition
Yum! Simple and delicious! Made this for brunch and everyone loved it. Thanks!
This is a fantastic recipe! The mustard sauce gives the eggs such a nice kick. Definitely a keeper!
I tried it and it was super good! Really adds a nice taste to plain eggs.
I followed the recipe but the sauce was way too thick. I had to add extra milk. Not sure if I did it right.
Boiled eggs with mustard? Really? Sounds gross. I’m skeptical about this one. 🤔
This was surprisingly good! I never thought mustard would go so well with eggs. Will make again!
I’m glad you liked it! Mustard and eggs are a great combo. Never thought of it before either, but now I can’t stop! 😄
Really? Mustard with eggs? That sounds kinda odd… I might give it a try but I’m not too convinced. 🤔
Easy to make and fancy too! I added some smoked paprika on top and it was a hit. Will make again!
Smoked paprika? Is that really gonna make a difference? Seems a bit much for boiled eggs.
That sounds delicious! I might try adding paprika too! Thanks for the idea.
I don’t know about this recipe… mustard and eggs? Sounds weird.
I thought the same, but you might be surprised! Mustard can really add a nice kick to things.
Mustard?? Really? That’s just wrong… eggs should be with salt and pepper, not sauce.
Not for me. The sauce didn’t work with the eggs like I thought it would.
Boiled eggs?? I usually just make omelettes. This seems fancy for breakfast, but I guess it’s a good recipe.
This dish sound fancy! I used yellow mustard ’cause that’s what I had. Still yummy!