These Delicious German Eggs in Mustard Sauce Are Always A Hit!
Searching for a delicious German eggs in mustard sauce recipe? This post is for you!
This classic German dish – complete with a thick and creamy mustard sauce and hard-boiled eggs – is so easy to make.
These mustard eggs, called Eier in Senfsoße or Senfsauce in German, pair well with boiled potatoes or even rice – and it a great choice to whip together on a cooler day!
This is a dish that we really love for a number of reasons. It’s simple to make which makes it a low-stress lunch or dinner option.
At the same time, it doesn’t contain any meat – making it a great option if you have someone who is vegetarian!
This recipe is also near and dear to our hearts: Lisa often ate eggs in mustard sauce growing up in Germany. It was a classic dinner to eat with the family!
We like to eat eggs in mustard sauce with boiled potatoes. However, you can also eat it with mashed potatoes or even rice if you prefer that.
It is a very simple meal, but there are a few things that you should get right:
- Make sure to bring the eggs to a boil slowly, especially when they come out of the fridge. Otherwise, they might explode in the pot.
- Chop the onion quite fine so you don’t have big onion pieces in the sauce later.
- Making the sauce works better with actual butter.
- The yellow mustard which is prevalent in North America is slightly less sharp than the classic “medium-spicy mustard” we typically use in Germany to make this recipe. That’s why we used Dijon mustard for this recipe.
If you follow the step by step instructions, you shouldn’t have any problems with this simple recipe. However, you’re always welcome to reach out if you have questions! Enjoy our Eggs in mustard sauce recipe!
- 6 eggs
- 1 yellow onion, finely chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup vegetable broth
- 1 cup milk
- 1 1/2 tablespoons mustard
- a pinch of sugar
- salt to taste
- 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.
- If you are serving the eggs in mustard sauce with potatoes, start boiling your potatoes right when you start boiling the eggs. This way the potatoes should be done when you are done with the sauce.
- Make sure to chop the onion quite fine so you don't have big onion pieces in the sauce later.
- The yellow mustard which is prevalent in North America is slightly less sharp than the classic "medium-spicy mustard" we typically use in Germany to make this recipe. Unfortunately, we couldn't find the same mustard in North America - that's why we used Dijon mustard for this recipe.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 399mgSodium: 747mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 17g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.