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 Edit: I even tried it with soy milk and it’s delicious too)
- 1 vegetable stock cube
- 3 Tbsp of Mustard ( While in America I used Dijon, which was close enough for my taste)
- 2 Tbsp of Capers (leave them out if you don’t like them)
- Salt
- Pepper
- Nutmeg
- 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.
The picture got used with my permission on this post about Senfeier on t-online.de.
This looks so good! I love authentic German recipes 🙂
Dijon is from from Dijon, France. Its not authentic, its revised. Look for “senf” which is German for mustard. Its a totally different flavor, lived there for seven years…..trust me.
You’re right but all I could get my hands on was Dijon and it’s close enough if you can’t get the real stuff 🙂
i have a “German Shop” far away, so i decided that as German Senf is like a hot Dijon, i mix Coman’s (English) mustard with some Dijon – result: exzellenter scharfer Senf \^_^/
Hi Helmut or Ryan?,
that actually sounds like a great idea! Thanks for the tip!
Hi Tina, glad you like it 🙂
I’ve never heard of this recipe, but it’s a great way to use those leftover Easter eggs!
Hi Elodie,
I’m glad I could show you something new. Let me know how you like it once you’ve tried it 🙂
I’ve been eating this dish for years, as my family came from Germany and my grandmother cooked things that NOBODY here has heard of. Ryan is correct in saying that you need to find a German mustard and the closest thing I have found for this dish is Guldens Spicy Brown. Also we cook it with bacon and onion in the mix……..one of my favorite dishes of all time.
Hi Ian, never tried it with bacon and onions but it sounds really good! Guess next time I make it I’ll try your variation. Thank you for the comment 🙂
I know this is an old post – but thanks so much. I had this as an exchange student in Germany many years ago, and didn’t even remember what it was called – I just typed in eggs in mustard sauce, and up came your post! I’m going to make it right away.
Hi Maria, glad you enjoy the German cuisine 🙂 hopefully it will taste like what you remember from your exchange. I know how you feel. I often Google American recipes that I remember from my exchange years (like lemon bars which I can’t get enough of)