Eggs in Mustard Sauce

The recipe for eggs in mustard sauce comes from Magdalena Rilke (24 March 1864-10 February 1929), originally from Lower Silesia, who married Ernst Hahn in her second marriage and founded the cookery book publisher Mary Hahn with him in Frankfurt am Main. The illustrated cookery book for simple and refined cuisine won many awards and was so popular that it appeared in countless editions. The mustard sauce is simple and sophisticated at the same time. It is a roux made with stock, mustard, apple cider vinegar and lemon slices.

Duration: 1 hour

Amount: Serves 4


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12 boiled eggs

2 tablespoons butter

1 heaped tablespoon flour

3 tablespoons medium-hot mustard

3 lemon slices

250 millilitres of stock

A little apple cider vinegar



Jacket potatoes or boiled potatoes

Chives rolls


1. Boil the eggs in their shells for 10 minutes.

2. Rinse them in cold water, peel and set aside.

3. Prepare the potatoes as jacket or boiled potatoes.

4. For the mustard sauce, put the butter in a pan and stir in the flour.

5. Add the mustard and stock while stirring.

6. Flavour with cider vinegar, sugar and salt and place the lemon slices in the sauce.

7. Arrange the boiled eggs with the mustard sauce in a warmed bowl and serve with the boiled potatoes.

Tip: Sprinkle with finely chopped chives.

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