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🍽️ Creamy mustard sauce with hard-boiled eggs

517 kcal · 30 min · 4 servings

Ingredients

• 8 eggs
• 2 tbsp butter
• 2 tbsp flour
• 300 ml heavy cream
• 300 ml vegetable broth
• 2 egg yolks
• 2 tbsp mustard
• 2 tbsp lemon juice
• 2 pickles
• 2 tbsp freshly chopped dill
• salt
• pepper (from the mill)
• dill tips (for garnishing)

Instructions

1. 1. Place the eggs in a pot and cover them with boiling water.
2. 2. Boil the eggs for 10 minutes until hard-boiled.
3. 3. Remove the eggs from the pot and let them cool down.
4. 4. Melt the butter in a clean pot.
5. 5. Stir the flour into the melted butter.
6. 6. Fry the butter-flour mixture briefly until it smells fragrant.
7. 7. Pour the vegetable broth and the cream into the pot.
8. 8. Stir the sauce constantly until it comes to a boil.
9. 9. Let the sauce simmer for about 10 minutes over medium heat.
10. 10. Take a small sip of the hot sauce from the pot.
11. 11. Whisk this sip with the egg yolk, the mustard, and the lemon juice.
12. 12. Stir this egg yolk mixture into the remaining sauce in the pot.
13. 13. Do not let the sauce boil anymore.
14. 14. Let the gherkins drain well.
15. 15. Cut the gherkins into small cubes.
16. 16. Mix the cucumber cubes and the dill into the sauce.
17. 17. Season the sauce to taste with salt and pepper.
18. 18. Peel the cooled eggs.
19. 19. Cut the eggs in half.
20. 20. Place the eggs on pre-warmed plates.
21. 21. Pour the mustard sauce over the eggs.
22. 22. Garnish the dish with some fresh dill.
23. 23. Serve the eggs together with boiled potatoes.

Nutrition per serving

• kcal: 517
• Protein: 19 g · Fett/Fat: 45 g · Carbs: 11 g