German Eggs in Mustard Sauce | Senfeier
If you have never had German eggs in mustard sauce, you are in for a treat. We also call them Senfeier in German and I remember having them often when growing up in Germany.
This frugal but delicious dish combines simple soft-boiled or hard-boiled eggs with the zesty kick of a creamy mustard sauce. Classic German comfort food at its best, this mustard sauce recipe is very straightforward to make.
While we love this easy meal any time of year, it is perfect for the springtime. You can even use those hard-boiled, leftover Easter eggs, or another protein of your choice.
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Why You Will Love This Recipe
This might be your new favorite recipe because it
- is so easy to make
- is very budget-friendly
- is so delicious
- it makes the most of the abundance of eggs in the spring
The ingredients
You can make this easy recipe with everyday ingredients:
- Butter: I prefer using unsalted European butter since it has a lower moisture content
- Flour: AP flour is perfect to make the roux (the base for the sauce)
- Broth: My favorite is chicken bouillon or homemade bone broth
- Milk: We always use our raw milk for this creamy mustard sauce but I’ll talk more about substitutions below
- Mustard: The star of this recipe, so make sure you use a high-quality mustard
- Lemon: A splash of this citrus brightens the flavor
- Sugar: I always like to add a dash of sugar to “round out” the flavor
- Salt & Pepper: I use a high-quality sea salt and either fresh ground black or white pepper
- Eggs: Eggs are the “meat” in this dish and I always prefer eggs from pasture-raised chickens
- Chives: I love adding chopped chives sprinkled over the mustard eggs
Useful tools and equipment
Given that this is such a traditional dish in Germany, you won’t need much, however, the first two items are very helpful
- Wire whisk: I think this is the most essential tool for making the sauce
- Egg piercer: Very common in Germany, this little gadget pokes a hole in the eggs to keep them from cracking while you boil them
- Large pot: This kitchen essential gives you lots of room to mix the sauce
- Small saucepan: I actually use a small copper pan to boil the eggs
Substitutions and variations
Don’t have everything from the ingredient list? Here are some easy substitutions:
- Butter: You can also use a neutral cooking oil such as avocado oil, lard, or tallow
- Flour: You can also use spelt flour or another white flour
- Broth: Vegetable broth works, too, or just plain water but then you might like to adjust your seasonings
- Milk: Cow’s milk is the traditional ingredient but you can use any plant-based milk or sour cream mixed up with some water
- Mustard: Given that this is a classic German recipe, I use German mustard but Dijon mustard is great, or if you love a kick, you can use a spicy mustard
- Lemon: Don’t have any lemon? You can use a splash of vinegar or omit it altogether
- Sugar: A dash of any sweetener works in this recipe or omit
- Eggs: Instead of eggs, you can also use chicken or white fish
- Herbs: Chopped parsley or dill are great herbs to add right before serving
How to serve
The traditional way is to serve plenty of sauce spooned over the eggs alongside boiled and peeled potatoes. However, you can serve this dish with rice or pasta. With a green salad it makes an affordable, easy, and complete meal.
How long does it last?
You can either prepare the mustard sauce ahead of time and serve it the next day or keep any leftovers in the refrigerator in an airtight container for 5 days.
Other classic German recipes you might like
German Meatballs in White Sauce – Königsberger Klopse
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How to make this dish
- In a large saucepot over low-medium heat, melt the butter. Add the flour. With a wire whisk, mix into a soft mixture. Cook for 30 sec.
- While constantly stirring, gradually add the bone broth. Keep stirring until there are no more lumps. Softly boil for 3-5 mins.
- Add the milk, mustard, sugar, lemon juice, a pinch of salt, and pepper. Adjust to taste.
- In a separate pot, bring water to a boil. Prick the eggs with a needle or egg prick. Add them to the boiling water and cool for 7 ½ mins (soft-boiled) up to 10 mins (hard-boiled eggs).
- With a slotted spoon, remove the eggs from the cooking water and let them slightly cool down. You can also add them to very cold water. Gently peel the eggs and add them to the mustard sauce.
- Add some boiled and peeled potatoes to deep plates. Ladle a generous amount of mustard sauce over the potatoes. Add the eggs and garnish with chopped fresh chives.
Let me know if you have any questions or comments!
Eggs in Mustard Sauce | Senfeier
Ingredients
- 3 TBSP butter
- 3 TBSP flour
- 16 oz bone broth or bouillon
- 8 oz milk
- 4 TBSP Dijon mustard
- 1 tsp sugar
- 1 TBSP lemon juice
- salt & pepper to taste
- 12 eggs
- 1 TBSP chives, fresh, chopped
Instructions
- In a large saucepot, melt the butter. Add the flour. With a wire whisk, mix into a soft mixture. Cook for 30 sec.
- While constantly stirring, gradually add the bone broth. Keep stirring until there are no more lumps. Softly boil for 3-5 mins.
- Add the milk, mustard, sugar, lemon juice, salt, and pepper. Adjust to taste.
- In a separate pot, bring water to a boil. Prick the eggs with a needle or egg prick. Boil for 7 ½ mins (soft-boiled) up to 10 mins (hard-boiled).
- Remove the eggs from the cooking water and let slightly cool down. Gently peel the eggs and add them to the mustard sauce.
- Serve with boiled and peeled potatoes. Garnish with chopped fresh chives.
Notes
- feel free to adjust the taste with more lemon juice, sugar, salt and pepper
- replace some or all of the milk with sour cream for a deeper flavor