Hard-Boiled Eggs With Mustard Sauce

By Jacques Pépin

Published May 3, 1994

Total Time
15 minutes
Rating
4(70)
Comments
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Ingredients

Yield:6 servings

FOR EGGS

  • 6 large eggs

FOR MUSTARD SAUCE

  • 2 large cloves garlic, peeled, crushed and chopped (2 teaspoons)

  • 1 tablespoon Dijon-style mustard

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon salt

  • 1 tablespoon wine vinegar

  • ⅓ cup canola or safflower oil

FOR ASSEMBLY

  • 12 lettuce leaves

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1 gram carbs; 186 milligrams cholesterol; 184 calories; 4 grams monosaturated fat; 10 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 182 milligrams sodium; 7 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
70 user ratings
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Comments

RB

I didn't expect to find my mother's end of the month budget dinner recipe here written by one of my favorite chefs. It was always served with a side of spinach and boiled potatoes, an effort to provide a filling and nutritious meal to her family of seven.

Elaine

Best on a bed of spinach with a slice of crunch hearty bread - toasted if you like it

Tyler

2 cups of water is not enough to boil six eggs. consider four to six

carolandcampbell

Perfect!

edward webster

9 minutes really didn’t cook the eggs and two cups wasn’t nearly enough to cover

Tyler

2 cups of water is not enough to boil six eggs. consider four to six

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