🇩🇪 Germany · Food
Eggs in Mustard Sauce (Senfeier)
By eatmundo · July 6, 2026
Senfeier is a surprisingly delightful and simple German dish, featuring perfectly hard-boiled eggs bathed in a rich, tangy mustard cream sauce. Often served with boiled potatoes, it's a comforting, budget-friendly meal that showcases humble ingredients transformed into something truly delicious.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil eggs and potatoes: Place 4 large eggs in a small pot and 400g waxy potatoes (peeled and halved if large) in another. Cover both with cold water, add a pinch of salt to the potato water. Bring to a boil, then reduce heat and simmer the eggs for 8-10 minutes for hard-boiled, and potatoes for 15-20 minutes until tender.
- 2
Prepare the roux: While eggs and potatoes cook, melt 30g butter in a medium saucepan over medium heat. Add 30g flour and whisk continuously for 1-2 minutes to form a smooth roux. It should be light blonde; avoid browning it too much.
- 3
Build the sauce base: Gradually whisk in 300ml vegetable broth, a little at a time, ensuring no lumps form. Once smooth, slowly add 100ml milk, stirring constantly until the sauce thickens and comes to a gentle simmer. This creates a creamy base for your mustard sauce.
- 4
Flavor the mustard sauce: Remove the saucepan from the heat. Stir in 2-3 tbsp of medium-hot mustard, 1 tsp lemon juice, and 0.5 tsp sugar. Taste the sauce and adjust the mustard, lemon, and sugar to your preference – it should be tangy and rich. Season with salt and white pepper.
- 5
Finish eggs and potatoes: Once cooked, drain the eggs and potatoes. Run the eggs under cold water, then peel and halve them. Arrange the halved eggs and potatoes on serving plates.
- 6
Combine and serve: Gently pour the warm mustard sauce over the eggs and potatoes on each plate. Garnish generously with 2 tbsp fresh chopped parsley. Serve immediately for a truly comforting and simple German meal.
Frequently Asked Questions
What's the ideal cooking time for the eggs to achieve a perfectly hard-boiled texture for Senfeier?+
Boil the eggs for 9-10 minutes for a firm, fully cooked yolk, then immediately transfer them to an ice bath to stop cooking and make them easier to peel.
Which type of mustard is best suited for Senfeier, and can I use a different kind?+
Use a medium-hot German mustard (Mittelscharfer Senf) for an authentic flavor. If unavailable, a good quality Dijon mustard can be a suitable substitute, though it might be slightly sharper.
How can I prevent the mustard sauce from becoming lumpy when thickening it with flour and liquid?+
Gradually whisk in the vegetable broth and milk into the butter-flour roux over medium heat, ensuring each addition is fully incorporated and smooth before adding more.
What type of potatoes are best to serve alongside Senfeier, and how should they be prepared?+
Use waxy or all-purpose potatoes like Yukon Gold or Red Bliss, boiled until tender. They hold their shape well and provide a good counterpoint to the creamy sauce.
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