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Œufs Durs à la Dijonnaise

A simple and delicious hard-boiled egg recipe with a Dijon mustard sauce, perfect for a light meal or appetizer.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 eggs fresh eggs recommended
  • 1 shallot finely chopped
  • Few sprigs fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon heavy cream
  • 1 teaspoon vinegar wine or cider vinegar
  • salt and pepper to taste
  • paprika or mustard seeds optional, for garnish

Equipment

  • Saucepan
  • Bowl
  • Fork

Method
 

  1. Boil eggs for 9 minutes, then immediately transfer to ice water. Peel once cooled.
  2. Halve eggs, remove yolks, and reserve whites.
  3. Mash yolks with a fork, then mix in mustard, cream, vinegar, salt, pepper, shallot, and parsley.
  4. Fill egg whites with yolk mixture.
  5. Garnish with paprika or mustard seeds and parsley. Serve chilled.

Notes

Consider using Greek yogurt instead of cream for a lighter version. Add herbs like chervil or tarragon, or chopped pickles for extra flavor. Best served fresh, but can be stored (separated) for up to 24 hours.