A quick recipe for traditional German eggs in mustard sauce - leftover hard-boiled eggs in a creamy mustard sauce with dill.
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.
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 ½ 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.
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 – With Cream Cheese and Leeks – Eggs Recipes
- Easy Beef Meatloaf with Hard Boiled Eggs
- Cauliflower, Peas and Eggs in Mustard White Sauce
- Deviled Eggs with Tuna and Mayonnaise
- Salad à la Russe with Potatoes, Beetroot and Mayonnaise
- Salad “Torte” with Vegetables, Ham and Cheese
- Romanian Boeuf Salad with Potatoes, Gherkins and Mayonnaise
Recipe
German Eggs in Mustard Sauce
Ingredients
- 8 large eggs
- 2 tablespoons butter
- 30 g/ 1 oz/ ¼ cup all-purpose flour
- 250 ml/ 8.5 fl.oz/ 1 cup vegetable broth
- 100 ml/ 3.4 fl.oz/ ⅓ 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.
Mike Venz says
It good. Not great just because there’s no specific mustard mentioned so that’s up to the cook to figure out. Pick your fave and that’ll be the best one for your taste buds. But I grew up eating these and they’ve always been one of my favourites along with creamed peas or creamed carrots
Kelly says
I could easily eat my weight in deviled eggs, so I'm never at a loss with what to do with boiled eggs after Easter. My husband is Peruvian and so eating boiled eggs and boiled potatoes together as a meal is very familiar to us (think papas a la huancaina). My daughter is vegetarian and now a college student in Dresden. I'm excited to share this recipe with her as it will be easy and inexpensive for her to make - and finding a good quality German mustard will be easy!
Adina says
It's the same with us and eggs, especially my husband, this recipe is really one of his favorites ever.
Gottlieb says
Geneva Hibdon Saure Eier mit Senfsoße sind ein typisches DDR-Rezept, das sich sehr schnell zubereiten lässt. Die Zutaten hat man meist als Vorrat zu Hause – das Gericht ist sehr kostengünstig.
ZUTATEN FÜR 6 PORTIONEN:
60 g Butter
60 g Mehl
500 ml Milch
1 l Wasser
Gemüsebrühe
2 EL Senf
2 TL Essig
1 EL Zucker
8 Eier
Arbeitszeit: ca. 10 Minuten
Kochzeit/Backzeit: ca. 10 Minuten
Gesamtzeit aktiv: ca. 20 Minuten
Familienkost.de Shop - Kochbücher für Familie & Kinder
Eier in Senfsoße
SO WERDEN DIE EIER MIT SENFSOSSE ZUBEREITET
Als erstes nimmst du dir einen großen Topf. Erhitze die Butter darin und rühre dann das Mehl gut ein. Anschließend gibst du unter sehr beständigem Rühren soviel vom Milch-Wasser-Gemisch zu, bis nach dem Aufkochen die Konsistenz deiner Wahl entsteht.
Gib dann den Senf, den Essig, Gemüsebrühe und Zucker zu und lass die Soße nochmal gut aufkochen. Schmecke sie kräftig nach deinem Geschmack ab.
Schlage nun die rohen Eier in eine Schüssel auf und gib sie dann in die Senfsoße. Dort lässt du sie bei niedriger Hitze für etwa 10 Minuten ziehen. Sei in dieser Zeit vorsichtig beim Umrühren, um die Eier nicht kaputt zu machen.
Wer die Variante mit den rohen Eiern nicht mag, kann die Eier auch separat hart kochen und dann pellen. Dann brauchst du sie nur noch in der Senfsoße warm werden zu lassen.
Die sauren Eier mit Senfsoße schmecken am besten mit Salzkartoffeln oder auch Kartoffelbrei. Als Gemüsebeilage passen gekochte Erbsen, Gurkensalat oder eingelegte rote Beete wunderbar dazu.
Ashley says
Can you make the sauce ahead of time? And then heat up and serve?
Adina says
Hi. I think it's best when served immediately, but you can reheat it. Do it gently and stir a little more milk, it tends to thicken more when cool.
Amanda says
Do you just serve plain boiled potatoes? What type of potato do you recommend? This sounds delicious but I’m trying to figure out how to make a meal out of it 🙂
Adina says
Hi Amanda. Yes, plain boiled potatoes are the typical German side dish for mustard eggs. And salad or cooked veggies like carrots and peas, for instance. Waxy or semi-waxy potatoes are perfect.
Gabriela says
Hi. I am romanian and in our family, My grandmother and Than my mother allways made this recipe. It is delicious, with or without mustard but with good quality cream and a lot of fresh dill. Thank you it was a verry nice surprise to find by chance this recipe. Best wishes!
Adina says
Thank you, Gabriela. All the best to you too.
Wilma Bujtas says
My grandfather used to make this dish when I was little and I loved it. I am now a great-grandmother and so thrilled to have the recipe. Thank you!
jenny says
This looks amazing! It had me at the eggs.
Karen (Back Road Journal) says
Love your recipe and can't wait to give it a try. Mustard is one of my favorite condiments.
Marvellina | What To Cook Today says
"Leftover" hardboiled eggs never go to waste at our house either. We turn it into another entree usually. Love this German-style mustard sauce with it
Laura Dembowski says
I am always looking for new ways to prepare eggs. This is awesome and kind of has the flavors of egg salad, which is cool.
Sissi says
Wow! It sounds and look wonderful! I must make it for my husband! We will both love it (who doesn't love mustard and eggs???).
mjskitchen says
This is different. Love the idea of making a meal out of boiled eggs. Once again, an amazing sauce. Just picked up 2 dozen fresh eggs from a friend and this is a perfect dish for them. Thanks Adina!
Adina says
You're welcome, Helena. I am glad you like this.
Helena says
I noticed your wonderful idea for left over pascha recipes which caught my attention on taste spotting. I just wanted to thank you for all the great lenten recipes as well as this yummy idea for the leftover boiled eggs. 🙂