![French Potato and Green Bean Salad](https://static01.nyt.com/images/2012/06/27/dining/27KITCH_SPAN/27KITCH_SPAN-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Hard-Boiled Eggs With Mustard Sauce
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 6large eggs
- 2large cloves garlic, peeled, crushed and chopped (2 teaspoons)
- 1tablespoon Dijon-style mustard
- ¼teaspoon freshly ground black pepper
- ¼teaspoon salt
- 1tablespoon wine vinegar
- ⅓cup canola or safflower oil
- 12lettuce leaves
For Eggs
For Mustard Sauce
For Assembly
Preparation
- 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.
- 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.
- 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.
Private Notes
Cooking Notes
Best on a bed of spinach with a slice of crunch hearty bread - toasted if you like it
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.
Advertisement