If you have kids, they wanted to decorate hard cooked eggs, and you probably have a few left over since you know your kids didn't really want to eat all those eggs, just decorate them. I know you can always make egg salad sandwiches, or potato salad or sliced eggs on bread. However, why not try this with some of the eggs. And by now you're probably sick of the hard cooked eggs anyway.
Peel your hard cooked eggs and set aside. I made some eggs up for this, because I didn't decorate any eggs this year, but as I said before, this is also a great light lunch so go ahead and boil a couple of eggs if you don't have any handy. I'll wait.
Ready? Good, so am I.
To start with, make a white sauce, simple right? But try using this trick, heating your milk in the microwave while you are making a roux. Which is just your basic flour and butter or oil, in a pan. Then whisk in the hot milk with the roux and cook for a minute or so until it is thickened. Add a couple of tablespoons Dijon Mustard and whisk that in. Some salt and pepper to taste and then you are ready for the eggs.
There you have it, a simple, different way to serve those pesky leftover hard-cooked eggs or just a nice light lunch.
Skidne Æg (Cooked eggs in Mustard sauce)
- 2 soft or hard cooked eggs, peeled.
- 1 cup milk
- 1 tablespoon Flour
- 1 tablespoon Butter
- 2 tablespoons Dijon Mustard
- Salt and pepper to taste
- Cook eggs, either soft cooked or hard cooked, peel and set aside while making the sauce.
- Heat 1 cup milk in microwave until hot. Melt 1 tablespoon butter in pan over medium heat, add 1 tablespoon flour and whisk together and let cook for 1-2 minutes, stirring constantly. Pour the hot milk into the pan, whisking constantly. Let cook for 2 minutes. Whisk in 2 tablespoons Dijon Mustard. Add salt and pepper to taste, if desired. If you desire a more mustard taste, add another tablespoon of Dijon Mustard.
- Warm the peeled hard cooked eggs, or barely cooked eggs in some hot water for just about a minute or two, if they're cold. Or just stick the peeled cold eggs into the sauce and spoon the sauce over them for a couple of minutes to warm the eggs up again. Just keep the pot on low while you're doing that.