Classic German mustard eggs (Senfeier)

Classic German mustard eggs (Senfeier)

Based on 2 ratings
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Paul Breuer

Paul Breuer

Social Media Manager at Kitchen Stories

"This edition of the German classics brings you: Senfeier! One of the quickest ways to get a lot of flavor from your pantry is to make this creamy, savory mustard sauce and combine it with boiled eggs, potatoes, and a bit of fresh parsley. If the mustard sauce is too spicy, you can absolutely reduce it to taste. Also, protein-wise, eggs and potatoes are a total dream team. The eggs are also all up to you: Approx. 10 min. for hard-boiled, and approx. 7 min. for soft-boiled. Your eggs usually crack while boiling? Add a little vinegar to the cooking water and it will stop them from running out too much."
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
4
eggs
1½ tbsp
mustard
400 g
potatoes
½
onion
25 g
butter
25 g
flour
200 ml
milk
280 ml
vegetable broth
1½ tbsp
vinegar
½ tbsp
sugar
parsley (for garnish)
salt

Utensils

cutting board, knife, peeler, frying pan, large pot, whisk, pot

Nutrition per serving

Cal445
Fat23 g
Protein18 g
Carb42 g
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  • Step 1/3

    Peel and finely dice onion. Peel potatoes, place in a pot with salted water, bring to a boil, and cook until soft. Meanwhile, heat butter in a pan and sauté onion until translucent. Add flour and stir in. While stirring, gradually add milk and vegetable broth. Bring to a boil and continue stirring until a creamy consistency is achieved.
    • ½ onion
    • 400 g potatoes
    • 25 g butter
    • 25 g flour
    • 200 ml milk
    • 280 ml vegetable broth
    • salt
    • cutting board
    • knife
    • peeler
    • frying pan
    • large pot
    • whisk

    Peel and finely dice onion. Peel potatoes, place in a pot with salted water, bring to a boil, and cook until soft. Meanwhile, heat butter in a pan and sauté onion until translucent. Add flour and stir in. While stirring, gradually add milk and vegetable broth. Bring to a boil and continue stirring until a creamy consistency is achieved.

  • Step 2/3

    Stir in mustard, vinegar, and sugar to the sauce. Bring mustard sauce to a boil once more. Season generously with salt. Finely chop parsley.
    • 1½ tbsp mustard
    • 1½ tbsp vinegar
    • ½ tbsp sugar
    • parsley (for garnish)

    Stir in mustard, vinegar, and sugar to the sauce. Bring mustard sauce to a boil once more. Season generously with salt. Finely chop parsley.

  • Step 3/3

    Boil eggs in another pot; approx. 7 min. for soft-boiled, and approx. 10 min. for hard-boiled. Then, peel eggs and add to warm mustard sauce. Let steep briefly. Drain boiled potatoes and serve with mustard eggs. Garnish with chopped parsley.
    • 4 eggs
    • pot

    Boil eggs in another pot; approx. 7 min. for soft-boiled, and approx. 10 min. for hard-boiled. Then, peel eggs and add to warm mustard sauce. Let steep briefly. Drain boiled potatoes and serve with mustard eggs. Garnish with chopped parsley.

  • Enjoy your meal!

    Classic German mustard eggs (Senfeier)
FAQ

“Senfeier”, or “mustard eggs”, is a traditional German egg dish with a creamy mustard sauce and hard-boiled eggs. Rooting back to rural Northern Germany, it’s a filling German comfort food.

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