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Vegetarian, European

Senfeier with parsley potatoes

Senfeier are hard boiled eggs covered in a mustard sauce, served with parsley potatoes. This German family recipe takes 35 minutes for 4 people, rated easy, at about €1.40 per serving. The key is a smooth sauce with the mustard stirred in off the heat, so it stays mild instead of turning bitter.

Let's make Senfeier, hard boiled eggs covered in a mild mustard sauce, a simple German childhood dish.

Senfeier with parsley potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€1.40
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Senfeier are hard boiled eggs, halved and covered in a creamy white sauce sharpened with mustard, served warm over parsley potatoes. The sauce is smooth and gently tangy without ever being sharp, and the slightly soft yolk melts right into the cream. It's a plain, homey dish that has long been a staple in German family kitchens.

This is the kind of weeknight dinner you make when the fridge is nearly empty, since it only calls for eggs, potatoes, and pantry staples. Kids generally love the mild sauce, and adults can add extra mustard to taste. Mon Chou likes to suggest it on evenings that call for something warm, comforting, and cheap.

The ingredients

4 people

Dairy

  • Eggs 8
  • Butter 40 g
  • Milk 40 cl
  • Heavy cream 5 cl

Fruits and vegetables

  • Potatoes 1.2 kg
  • Parsley 6 sprigs

Pantry

  • Flouroften in the pantry 2 tbsp
  • Mustardoften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs, Gluten, Mustard

The step by step recipe

  1. Boil the peeled potatoes in salted water, then drain them. 20 min

    Cut them into equal sized pieces so they cook evenly.

  2. Drop the eggs into boiling water, cook for ten minutes, cool them under cold water, then peel. 10 min

    The cold water shock helps the shell come off easily.

  3. Melt the butter, stir in the flour and cook for a minute, then whisk in the milk little by little. 8 min

    Pour the milk in a thin stream to keep the sauce smooth.

  4. Once the sauce coats the back of a spoon, remove from the heat and stir in the mustard, cream, sugar, salt, and pepper.

    The sugar softens the mustard's sharpness, you only need a tiny bit.

  5. Toss the potatoes in the chopped parsley and serve the eggs halved, covered in sauce.

    Save a little parsley for the top, the color makes it more appetizing.

Our tips to get it right

  • Start with a mild mustard, you can always stir in a bit more at the end if you want more bite.
  • Cook the potatoes and eggs in two pots at the same time to save time, they'll both be ready around the same moment.
  • If the sauce thickens too much as it cools, loosen it with a spoonful of warm milk before serving.

The variations

  • Swap the heavy cream for light cream, the sauce will be a touch less rich but still smooth.
  • For a quicker version, use pre peeled potatoes from a bag and cut about five minutes off the cooking time.
  • For kids who aren't fans of mustard, use half the amount and add a little extra cream to mellow the sauce further.

What to serve it with

  • A sharply dressed green salad
  • Crusty bread for soaking up the sauce
  • Chilled lemon water

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, the egg based sauce doesn't freeze well. Reheat gently in a saucepan or microwave at medium power, stirring often, so the sauce doesn't split.

Questions about this dish

Why add the mustard off the heat?

Boiled mustard turns bitter and loses its flavor. Stirring it in off the heat at the end keeps it mild with a nicely balanced tang.

Can you make Senfeier ahead of time?

You can boil the eggs and potatoes a few hours ahead and make the sauce right before serving. The sauce tastes best freshly made, since it thickens as it cools.

What kind of mustard works best?

A classic, smooth mustard that isn't too strong or sweet works well here. A grainy mustard adds a bit of texture if you like that.

How do you know the eggs are properly hard boiled?

Ten minutes in boiling water gives you a fully set yolk. Plunging them into cold water right after stops the cooking and prevents a gray ring around the yolk.

How long does it take to make Senfeier, hard boiled eggs in mustard sauce with parsley potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Senfeier, hard boiled eggs in mustard sauce with parsley potatoes?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Senfeier, hard boiled eggs in mustard sauce with parsley potatoes cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, gluten, mustard. Always check the labels of the products you buy.

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