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    Where Is My Spoon > Recipes > German > German Main Course

    German Eggs in Mustard Sauce

    Published by: Adina March 21, 2018 ยท Last modified: January 13, 2024 28 Comments
    Jump to Recipe
    pinterest image for mustard eggs.

    Last Updated on 13/01/2024 by Adina

    A quick recipe for traditional German eggs in mustard sauce - leftover hard-boiled eggs in a creamy mustard sauce with dill.

    eggs in mustard sauce

    What to do with all the leftover eggs from Easter? I always have a lot! A LOT! For instance, once, I had 5 kids in the kitchen dyeing eggs shortly before Easter; they had a lot of fun, and in the end, we had 30 eggs in 5 different colors, painted with glitter pens and plastered with chicken and bunny stickers.

    The 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.

    And then there is this dish that my husband loves so much and that I, in his opinion, don't cook often enough: the hard-boiled eggs in mustard sauce.

    It is a typical German recipe, at least I've never eaten anything like this in Romania, but here you get it quite often around Easter or in spring anyway.

    These German eggs are easy and quick to make (not to mention cheap), 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.

    How to make the mustard sauce?

    • When it comes to mustard sauce, it is all about the mustard! The sauce is very easy to make; any beginner in cooking can make it in a flash, but the sauce will only taste good if you use good quality mustard.
    • Mustard is generally not that expensive; even with a smaller budget, you can still get good-quality mustard. However, do not buy the cheapest one you can get, and when you buy it, make sure there is no weird stuff on the ingredient list, words you cannot even understand.
    • Most of the time, I use a German medium mustard when I make this mustard sauce for eggs. It is hot but not disturbing, so I think about the kids when making the sauce. I like a hot mustard sauce as well, but my children don't, so I mostly stick to the medium sorts of mustard. I like to use the German Born Senf or the Dijon mustard from Maille, which is not German but which I love.
    • And by the way, this is not a sponsored post, I just like those two kinds of mustards. Sometimes, I mix medium and hot mustard for a bit more kick, but that is only when the children are eating somewhere else. Do try both kinds of mustard sauce, either medium or hot, and see what you like best.
    German mustard sauce with eggs

    This is a dish I make every year shortly after Easter; it is such a wonderful dish when it comes to using all those leftover hard-boiled eggs.

    However, if you want to make it from scratch or at any other time of the year, please do. Cook your eggs, about 1 ยฝ or 2 per person, and make the sauce while the eggs are getting cool enough to handle.

    Dill is mandatory, if you ask me, and it definitely has to be fresh or frozen. Do not use dried dill. In this case, it will not be good. However, if you do not like dill at all, you could replace it with fresh/frozen chives or parsley. I still think dill is the best choice for mustard sauce, but chives or parsley are acceptable too.

    Adjust the taste of the mustard sauce with lemon juice and a little sugar. Start with the indicated quantities and add more of both to taste.

    This dish is made to be served with boiled potatoes; I cannot even imagine eating the eggs in mustard sauce with any other side dish.

    How to cook hard-boiled eggs?

    • The easiest method I know, which is also energy-saving, is to put the eggs in a saucepan, cover them with water, and bring them to a boil.
    • As soon as the water boils, remove the pot from the heat and let the eggs in the covered saucepan for 12 minutes.
    • Transfer the eggs to a colander and rinse with very cold water to stop the cooking process. Leave for a few minutes, until cool enough to handle, before you peel them.
    mustard sauce with eggs and dill

    What to do with leftover hard-boiled eggs?

    Of course, there are lots and lots of delicious and very quick dishes that you can create with hard-boiled eggs. The following are just a few ideas:

    • Best Egg Salad Recipe โ€“ With Cream Cheese and Leeks โ€“ Eggs Recipes
    • Easy Beef Meatloaf with Hard Boiled Eggs
    • Cauliflower, Peas and Eggs in Mustard White Sauce
    • Deviled Eggs with Tuna and Mayonnaise
    • Salad ร  la Russe with Potatoes, Beetroot and Mayonnaise
    • Salad โ€œTorteโ€ with Vegetables, Ham and Cheese
    • Romanian Boeuf Salad with Potatoes, Gherkins and Mayonnaise

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    german eggs in mustard sauce in a large, brown serving bowl.

    German Eggs in Mustard Sauce

    A quick and easy recipe for traditional German Eggs in Mustard sauce - leftover hard boiled eggs in a creamy mustard sauce with dill.
    4.72 from 25 votes
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    Course: Main Course
    Cuisine: German
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 320kcal
    Author: Adina
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    Ingredients 

    • 8 large eggs
    • 2 tablespoons butter
    • 30 g/ 1 oz/ ยผ cup all-purpose flour
    • 250 ml/ 8.5 fl.oz/ 1 cup vegetable broth
    • 100 ml/ 3.4 fl.oz/ โ…“ cup heavy/double cream
    • 2 tablespoons Dijon mustard
    • 1 tablespoon fresh lemon juice
    • 2 pinches sugar
    • 4 tablespoons chopped dill fresh or frozen (not dried)

    Instructions

    Hard-boiled eggs:

    • Place the eggs in a large saucepan and cover them with water. Bring the water to a boil, then remove the saucepan from the heat. Leave to stand, covered for 12 minutes.
    • Place the eggs in a colander and rinse with cold water to stop the cooking process. Let the eggs cool down for a few minutes, then peel and halve them.

    Mustard sauce:

    • Melt the butter in a saucepan large enough to hold all the eggs in the end.
    • Sprinkle the flour in the saucepan and stir well for about 1 -2 minutes until the flour becomes a bit yellow, but doesn't get too dark.
    • 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, 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.
    • Add the mustard, lemon juice, sugar, and dill, and stir well. Adjust the taste with salt, white pepper, and more lemon juice or sugar if necessary.
    • Place the egg halves in the saucepan, stir very gently to cover with sauce, and heat through for a few minutes.
    • Serve immediately with boiled potatoes and green salad.

    Nutrition

    Serving: 4egg halves with sauce | Calories: 320kcal | Carbohydrates: 9g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 417mg | Sodium: 458mg | Fiber: 1g | Sugar: 2g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Carol says

      April 11, 2025 at 1:09 pm

      5 stars
      This recipe is just awesome! What a welcome time of year to have it.There are so many great choices that it goes well with- you mentioned boiled potatoes. I might be a bit strange but I love it with crusty bread to gather up all that delicious sauce and I think of it as an elevated egg salad open -faced sandwich that I can assemble as I eat it. Now I have to make it again immediately. OH YES- I almost forgot , the mustard is so important, I will never use that cheap mustard. Actually I am sort of a mustard freak and have probably 6-7 different types in fridge, but no regular yellow. Like you,I love Maille Dijon with a passion and this recipe makes it shine!

      Reply
      • Adina says

        April 11, 2025 at 1:29 pm

        Hi Carol. I am so happy you like this recipe, is one of my husband's favorite ones. And I love Maille Dijon, too, I always have an opened jar in the fridge + a few more other, too. My favorite right now is a spicy wild garlic mustard, perfect for the season.

        Reply
    2. Errol says

      September 26, 2024 at 4:06 pm

      5 stars
      Can you use already peeled hard boiled eggs.

      Reply
      • Adina says

        September 26, 2024 at 9:35 pm

        I am not sure what you mean. The eggs should be peeled, of course, before they go into the sauce.

        Reply
    3. Bill Hennig says

      August 17, 2024 at 4:34 pm

      5 stars
      Really a very good recipe taste wise and no problems making it also.

      Reply
    4. Kristin says

      October 03, 2023 at 12:09 am

      5 stars
      I was searching for a German recipe for an upcoming Oktoberfest that we are going to. I just tried this recipe and Wow! It is delicious and I feel like I am in Eastern Europe when eating this. Now trying to figure out how to make a large amount and keep it warm without the sauce getting too thick. Definitely a keeper recipe. Looking forward to using up my leftover eggs at Easter!

      Reply
    5. Kristin says

      April 11, 2023 at 1:09 am

      5 stars
      Excellent tasty recipe.I have made it several times, the whole family likes this one ! Thanks

      Reply
    6. Suzette says

      November 04, 2022 at 8:12 am

      My fiancรฉ moved to the US from Germany when he was 16. Iโ€™m trying to find recipes he would like. I look forward to making it. Thank you!

      Reply
      • Adina says

        November 04, 2022 at 11:07 am

        I hope you find many. Happy cooking!

        Reply
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    4.72 from 25 votes (19 ratings without comment)

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