Eggs with Mustard Sauce

I was soooo frustrated yesterday while making this for lunch.

Farm fresh eggs are extremely hard to peel when hard cooked.  You can prick the ends, add baking soda to the water, peel them under cold running water, whatever it is you do and at least half of them are going to come out a ragged mess.  The trick is to leave them in the fridge for a couple of weeks before cooking them.  So I did; in fact, I left this particular dozen in the fridge for three weeks and half of them were still a ragged mess.

Ah, well.  First world problems, and all that.

Anyhoo, this little recipe is ridiculously easy and surprisingly tasty.  As written, it is a great light lunch with some fresh fruit, which is exactly how I ate it.  May I suggest a perfectly ripe, juicy peach since they’re in season and I have a peck of them on my kitchen table?  Individually, with a tomato wedge, they’d make a marvelous appetizer or picnic fare.

The “sauce” is really just a mustard vinaigrette, but it is absolutely delicious and would make a great dressing for a salad topped with chicken or steak.

Eggs with Mustard Sauce. Tangy and delicious, this makes a great light lunch when paired with fresh fruit.

Click on the photo to enlarge

Eggs with Mustard Sauce
Serves: 4
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon kosher sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons white wine vinegar
  • 3 tablespoons olive oil
  • 8 large hard-boiled eggs, peeled
  • 1 large tomato, sliced
  • 2 tablespoons snipped chives
  1. Combine the garlic, mustard, salt, pepper and vinegar in a small bowl. Add the oil slowly, whisking it in with a fork until well blended. Set aside.
  2. Slice the eggs in half lengthwise. Arrange the sliced tomato on four plates; place 2 egg halves on each. Top the eggs with the mustard sauce, sprinkle with the chives, and serve.
  3. Nutrition (per serving): 259 calories, 21g total fat, 373mg cholesterol, 232.5mg sodium, 252.6mg potassium, 3.9g carbohydrates, <1g fiber, 2.4g sugar, 13.3g protein

8 thoughts on “Eggs with Mustard Sauce”

  1. Have you ever tried steaming eggs? Just like boiling but in the steamer basket for 20 minutes. Every time I’ve done them that way, no matter how young, the eggs are super easy to peel.

    1. I have not tried steaming eggs; in fact, I’ve never heard of it. I think I’ll give it a whirl next time I want hard cooked eggs!

    2. I only steam my eggs now. They shells just slip off even when you use fresh eggs. I place my eggs in my steamer basket just as the water comes to a boil. (Place enough water just so that it hits the bottom of the basket) When the eggs have been added, reduce heat to low and cover. At ten minutes I have perfect soft boiled eggs. If I want the yolks hardboiled I turn off the heat, keep them covered for another 5 minutes and voila perfect every single time. Whenever I’ve left them longer than that the yolks begin to turn grey and I hate that.

  2. I’d eat that.

    The nice thing about eggs (that a lot of people don’t know) is that they keep in the refrigerator for a long time.

  3. Hey, Jan! Saw you on the blogroll @Primal Kitchen – love your site! Wanted to also tell you about this cool ‘kitchen gadgets that don’t suck’ egg boiler. You can find it @ amazon. LOVE the fact that the eggs cook perfectly AND the eggshells literally peel right off. 600+ peeps can’t be wrong.

    (We now return you to your regularly scheduled program)

    Keep those great recipes coming! =)

    1. Thank you Karen!

      The egg boiler looks cool, but alas! We’re phasing out our microwave, and never put plastic in it at all. I also tend to boil more than four eggs at once and make scotch eggs and/or deviled eggs. I can see how it would be handy, though – if The Young One ate hard boiled eggs (in my dreams, I suppose), I might send him off to college with one.

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