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
