Eggs in Mustard Sauce – A German Tradition
Don’t know what to do to with all the hard boiled Easter eggs?
There’s a simple and delicious solution.
Back home in Germany my Mom used to make Mustard Eggs or so called Senfeier every Spring but especially around Easter. I really like it and haven’t thought about it forever but last week I lusted after it. Luckily my Mom introduced me to cooking while I was very young so I know most of our family recipes by heart. It was no problem for me to reconstruct it and it almost even tasted like home! Almost, because you probably all know that Moms food is unbeatable. I don’t know how Moms do that Same with Grandmas by the way.
I was very surprised to see that most of my american friends had no idea what I was talking about. It’s such a basic recipe for me that it never occurred to me that it’s a german “thing”. So I thought I have to write this traditional dish down I also added a free printable recipe card.
Mustard Eggs – Senfeier
Ingredients for 2:
4 hardboiled Eggs
1/2 Tbsp Butter
2 Tbsp All-purpose Flour
200 ml Milk ( use what ever % you prefer)
1 vegetable stock cube
3 Tbsp of Dijon Mustard
2 Tbsp of Capers (leave them out if you don’t like them)
Dill or Parsley for decoration
In a heated pan melt the butter. Add the flour and whisk until it’s combined.
Slowly pour in the Milk and mix well until it has a creamy consistence. Add in the mustard and stock cube.
Salt and pepper to taste. Add nutmeg and capers.
In the meantime add the egg halves into the mustard sauce and heat through. Sprinkle the chopped dill or parsley over the sauce.
Serve with salted, cooked potatoes.
Another tasty side dish to this is a green salad with a light vinaigrette.