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German · Main course · 30 min

Mustard Eggs (Senfeier)

Hard-boiled eggs, halved, in a creamy mustard sauce, classically served with mashed potatoes.

As of: 11 October 2026

Mustard Eggs (Senfeier)

Ingredients

servings
  • 8eggs
  • 60 gbutter
  • 3 tbspplain flour
  • 800 mlmilk
  • 8 tbspmedium-hot mustard (start with 6 tbsp, then add more to taste)
  • —salt
  • —freshly ground pepper
  • —mashed potatoes (as a side)
Time
20 min active · 30 min total
Difficulty
easy

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Preparation

  1. Boil the eggs in boiling water for about 10 minutes until hard, rinse under cold water, peel and halve.
  2. Meanwhile melt the butter in a pan, stir in the flour and cook briefly.
  3. Gradually pour in the milk, stirring vigorously so no lumps form and nothing catches. Bring to the boil, stirring, and reduce briefly to a velvety sauce.
  4. Take the pan off the heat, stir in the mustard and season with salt and pepper. If you like it hotter, use hot mustard.
  5. Lay the egg halves in the sauce and serve with mashed potatoes.

Drink with it

  • White wine · excellent match

    Dry Silvaner (Franken)

    Earthy spice and fine acidity catch the egg yolk and mustard heat without showing any oak.

    Which wine pairs with food? A simple approach to choosing ↗

  • White wine · good match

    Grüner Veltliner or Riesling, dry

    Peppery spice and fresh acidity cut through the butter sauce.

  • Pale lager · good match

    Helles or Pils, well chilled

    Carbonation and light bitterness refresh after the mustard sauce.

    Pils or Helles: What's the Difference? ↗

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