Hard-boiled Eggs in Mustard Sauce
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 37.1 μg | (82 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 673 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the eggs
- 8 eggs
- For the sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 300 milliliters Whipped cream
- 300 milliliters Vegetable broth
- 2 egg yolks
- 2 Tbsps Mustard
- 2 Tbsps lemon juice
- 2 Pickled cucumbers
- 2 Tbsps freshly chopped Dill
- salt
- freshly ground peppers
- Dill (for garnish)
Preparation steps
1.
Cook the eggs in boiling water for 10 minutes until hard-boiled. Drain, rinse under cold water until cool. For the sauce: Melt the butter in a saucepan, stir in the flour and cook until light golden brown and nutty. Gradually stir in the vegetable broth and cream and bring to a boil, stirring. Simmer for 10 minutes over medium heat.
2.
Whisk together the egg yolk, mustard, lemon juice and a little hot sauce, if desired. Fold into the sauce. Drain the cornichons, chop finely and mix with the dill into the sauce. Season with salt and pepper.
3.
Peel the eggs, halve and serve with the mustard sauce on warmed serving plates. Garnish with dill and serve with boiled potatoes, if desired.
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