Eggs in Mustard Sauce

What to do with all the leftover eggs from Easter? I had a lot! A LOT! Last Thursday I had 5 kids in the kitchen painting eggs, they had a lot of fun doing it and in the end we had 30 eggs in 5 different colors, painted with glitter pens and plastered with chicken and bunny stickers. Next day we got another 10 as a present and on Easter Sunday the Easter Bunny left another 10 hidden in grandmother’s garden. So what to do with so many eggs? One can only eat so many for breakfast.

Then I remembered this dish that my husband loves and that I, in his opinion, don’t cook often enough: eggs in mustard sauce. I think is something typical German, at least I’ve never eaten anything like this in Romania, but here you get it quite often around Easter or in spring anyway. It is quite simple and quick, especially if your eggs are already cooked. Hard boiled eggs in a velvety mustardy sauce, a lot of dill and potatoes on the side. I made a huge pot using 16 eggs because we also had some relatives coming over and it was all gone.

So if you still have Easter eggs laying around, here is the solution.

Eggs in Mustard Sauce

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Eggs in Mustard Sauce

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4-6

Ingredients

• 8 large eggs
• 30 g/ 2 tablespoons butter
• 30 g/ ¼ cup all purpose flour
• 250 ml/ 1 cup vegetable broth
• 100 ml/ ⅓ cup + 1 tablespoon heavy cream/ milk
• 30 g/ 2 level tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 pinch of sugar
• 4 tablespoons chopped dill

Instructions

1. Bring a big pot of water to a boil, add some salt and carefully place the eggs in the pot. Cook for 8 to 10 minutes, according to the size of the eggs, to get hard boiled eggs. Let the eggs cool down for a few minutes, then peel and halve them.
2. Heat a saucepan large enough to hold the eggs when the dish is finished. Melt the butter, than add the flour. Stir well for about 1 -2 minutes and let the flour get a bit yellow. Start adding the vegetable broth, little by little, whisking constantly to avoid your sauce getting clumpy. In the end the mixture should be very smooth. Add the heavy cream or milk, bring to a boil and cook, stirring very often, until the sauce thickens and coats the back of a wooden spoon. That should take about 5 to 8 minutes.
3. Add the mustard, lemon juice, sugar and dill and stir well. Adjust the taste with salt, white pepper and more lemon juice if necessary. Place the eggs halves in the saucepan, stir very gently to cover with sauce and heat through for a few minutes.
4. Serve immediately with plain boiled potatoes and green salad.

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