Boiled Eggs in Mustard Sauce is a delightful dish combining the richness of hard-boiled eggs with a tangy mustard sauce.
FAQ about Boiled Eggs in Mustard Sauce
Can I use Dijon mustard instead of regular mustard?
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.
How do I avoid overcooking the boiled eggs?
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.
Can I make the mustard sauce in advance?
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.
Is this dish served hot or cold?
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.
What can I serve with boiled eggs in mustard sauce?
This dish pairs well with crusty bread, fresh greens, or roasted potatoes. It also works great as a brunch or light lunch option.
Boiled Eggs in Mustard Sauce
Boiled Eggs in Mustard Sauce is a delightful dish combining the richness of hard-boiled eggs with a tangy mustard sauce.
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
Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 14gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 380mgSodium: 450mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 120mgIron: 2mg
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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. 🤔