Hard Boiled Eggs With Mustard Sauce Recipes

HARD-BOILED EGGS WITH MUSTARD SAUCE

Steps:

• Bring 2 cups of water to boil in a saucepan. Lower the eggs into the boiling water. Bring the water back to a very gentle boil, and cook the eggs for 8 to 9 minutes. Drain off the water, and shake the pan to crack the shells of the eggs. Then, add ice and water to cover, and let the eggs cool completely.
• Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Add the oil slowly, mixing it in with a whisk or a spoon. Set aside at room temperature until ready to use.
• Shell the eggs, and cut them in half lengthwise. The center of the yolks should be slightly soft. Divide the lettuce leaves among six plates, and place two halves cut side up on top of the lettuce on each plate. Coat the eggs with the mustard sauce, and serve immediately.

EGGS IN MUSTARD SAUCE (GERMAN EIER IN SENFSOßE)

Steps:

• Boil the eggs in a pot of water on the stove for approximately 10 minutes until they are hard-boiled. If you don't have an egg piercer, make sure to increase the temperature slowly (especially if the eggs come out of the fridge). Otherwise, the eggs might burst open during the cooking process. Once the eggs are boiled, rinse them with cold water and peel them. Then set them aside.
• In a medium to large pot, heat the butter on the stove. Add the finely chopped onion and sauté until translucent. Now sprinkle the flour over the onions and mix everything together with a wooden spoon. Make sure to mix well so that there are no flour lumps.
• Little by little, add in the vegetable broth and milk while constantly mixing with a whisk to avoid lumps from forming. Whisk in mustard, salt, and sugar and bring everything to a simmer.
• Add in the peeled eggs and simmer the sauce for another minute. Then serve and enjoy. In Lisa's family, this meal is typically eaten with boiled potatoes. You could also serve it with mashed potatoes or rice.

HARD BOILED EGGS WITH MUSTARD SAUCE

Steps:

• Peel the hard boiled eggs and cut them lengthwise in four.
• In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
• Add the pieces of the eggs and sprinkle with salt and pepper.

CREAMED HARD BOILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.
• Pour sauce over chopped, boiled eggs.

CHOPPED EGG SAUCE

Steps:

• Melt butter over low heat in a heavy saucepan.
• Stir in flour, increasing heat if necessary until the mixture gently bubbles.
• Cook 2 minutes.
• Remove pan from burner, add milk, stir and return to stove over medium high heat.
• Cook, stirring constanly, until mixture comes to a boil.
• Reduce heat to medium and cook 2 minutes, stirring constantly, adding more milk if the sauce becomes too thick.
• Season with salt and pepper, add chopped egg and mix.