Hard-boiled eggs in mustard sauce
Hard-boiled eggs with a creamy mustard sauce, boiled potatoes and chives.
Active time25 min
Cooking25 min
Total35 min
Add to my week
Loading your week…
Ingredients
- 10 g fresh chives
- 800 g waxy potatoes
- 40 g unsalted butter
- 600 ml whole milk
- 8 whole medium eggs in shells
- 30 g wheat flour
- 80 g smooth medium-hot German mustard
- ≈ ¼ tsp ground black pepper
- 4 g fine salt
Preparation
Lower the eggs gently into a saucepan of simmering water. Simmer gently for about 10 min, then cool in cold water for about 2 min and peel.
8 whole medium eggs in shells- saucepan
- spoon
- bowl
Peel the potatoes and cut them into roughly 3 cm pieces. While the eggs cook, cover the potatoes with water in another saucepan and cook for about 20 min from the simmer, until tender. Drain and keep covered.
800 g waxy potatoes- saucepan
- knife
- board
- colander
- lid
While these cook, melt the butter in a small saucepan. Whisk in the flour and cook for about 1 min without browning. Gradually whisk in the milk to prevent lumps. Bring to a simmer and cook gently for about 5 min, stirring, until the sauce coats a spoon.
40 g unsalted butter600 ml whole milk30 g wheat flour- small saucepan
- whisk
- spoon
Wash and dry the chives. Lower the heat and stir the mustard, salt and pepper into the sauce. Add the peeled eggs to warm gently without a hard boil. Snip the chives. Divide the potatoes, eggs and all the sauce, and scatter with chives.
10 g fresh chives80 g smooth medium-hot German mustard≈ ¼ tsp ground black pepper4 g fine salt- saucepan
- spoon
- knife
- board
- plates
Allergens
- Eggs
- Gluten
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration