Hard Boiled Eggs With Mustard Sauce Recipes

HARD-BOILED EGGS WITH MUSTARD SAUCE

Steps:

• Bring 2 cups of water to boil in a saucepan. Lower the eggs into the boiling water. Bring the water back to a very gentle boil, and cook the eggs for 8 to 9 minutes. Drain off the water, and shake the pan to crack the shells of the eggs. Then, add ice and water to cover, and let the eggs cool completely.
• Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Add the oil slowly, mixing it in with a whisk or a spoon. Set aside at room temperature until ready to use.
• Shell the eggs, and cut them in half lengthwise. The center of the yolks should be slightly soft. Divide the lettuce leaves among six plates, and place two halves cut side up on top of the lettuce on each plate. Coat the eggs with the mustard sauce, and serve immediately.

HARD-BOILED EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
• Arrange eggs, cut-side down, in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
• Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
• Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

HARD-COOKED EGG WITH MUSTARD

Steps:

• Dollop mustard on egg halves and top with parsley.

SCOTCH EGGS WITH MUSTARD SAUCE

Steps:

• To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.
• Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.
• Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.

HARD BOILED EGGS WITH MUSTARD SAUCE

Steps:

• Peel the hard boiled eggs and cut them lengthwise in four.
• In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
• Add the pieces of the eggs and sprinkle with salt and pepper.

MAYONNAISE AND HARD BOILED EGGS

Steps:

• Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor. Pulse until smooth, and then add the parsley and thyme. Pulse a few more times to incorporate and then season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Serve as a dip for the hard-boiled eggs.

SCOTCH EGGS WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees F. In a heavy-bottomed saucepan over medium-high heat, heat the oil to 325 degrees F (or until hot enough to sizzle when a breadcrumb is dropped in). DO NOT ALLOW OIL TO SMOKE!
• In a stand mixer fitted with a paddle, mix together the sausage meat, fresh herbs, and 1 whole egg. Mix together until softened and pliable. Take hard-boiled eggs and wrap sausage mixture around completely covering the egg.
• In preparation for breading, prepare the following: Season flour by adding salt and pepper in a shallow dish. Take remaining beaten egg and mix with milk in another shallow dish. Put panko breadcrumbs in a third shallow dish.
• First roll the sausage-covered egg into the seasoned flour. Shake off excess flour and move to the beaten egg mixture and cover completely with egg. Remove any excess, then roll in breadcrumbs. Drop immediately into hot oil and cook until golden brown. Remove, place on sheet pan, and place in oven for approximately 10 to12 minutes or until sausage meat is cooked.
• For sauce, mix mayonnaise, mustard and lemon juice together and serve with scotch eggs.

HARD-COOKED EGG AND BASIL-BUTTER SANDWICH

Steps:

• Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat. Have a bowl of ice water ready. After 9 minutes, transfer the eggs to the ice water to cool completely. Peel and slice.
• In a small bowl, stir together the butter, lemon juice and a pinch salt. Stir in the basil and the garlic, if using.
• Spread the bread thickly with seasoned butter, all the way to the edges. Lay the egg slices on four of the bread slices and season with salt and pepper. Top with lettuce leaves and the remaining bread.

BAKED SCOTCH EGGS WITH MUSTARD SAUCE

Steps:

• Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
• If grinding your own pork, trim fat from pork and cut into 1" cubes.
• Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
• Preheat oven to 400 degrees F.
• Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
• To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
• If grinding your own pork, remove pork from the freezer and grind.
• Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
• Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
• Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
• Combine mayonnaise, mustard, and lemon juice to create mustard sauce.