Zesty Dill Eggs with Creamy Mustard Sauce on Mixed Greens
Imagine waking up to a delightful brunch dish that transforms the humble hard-boiled egg into a showstopper – say hello to Zesty Dill Eggs with Creamy Mustard Sauce on Mixed Greens. This recipe is perfect for those leisurely weekends when you yearn for something a bit more sophisticated yet utterly comforting. With a luscious sauce made from fresh dill, Dijon mustard, and a touch of lemon juice, each bite is a harmonious blend of flavors and textures. The creamy sauce tenderly cradles the eggs, while the mixed greens add a refreshing contrast, making every forkful irresistible.
The key to mastering this dish is in the details. Choosing quality ingredients such as fresh dill and a rich heavy whipping cream ensures a vibrant and intense flavor profile. Prepping is straightforward: hard-boil your eggs in advance and have your dill finely chopped. For the sauce, a lightly toasted roux made from butter and flour serves as the perfect base, offering a silky smooth texture that brings the dish together.
A medium saute pan is ideal for creating the sauce, ensuring even heat distribution and preventing scorching. Whisking steadily while adding the broth to the roux is crucial for avoiding lumps and achieving that desired creamy texture. Remember to gently warm the eggs in the sauce to keep them tender and juicy, and serve immediately over fresh greens for a contrast that’s both visually stunning and deliciously satisfying.
Ingredients
- 6 hard-boiled eggs: Eggs are the star, providing essential protein and a hearty base.
- 4 tablespoons fresh dill: This herb adds a refreshing, aromatic note that elevates the sauce.
- 2 tablespoons unsalted butter: Used to create a roux, which thickens and adds richness.
- ¼ cup flour: Combines with butter to form a thickening agent for the sauce.
- 1 cup vegetable broth (or stock): Adds depth and balances the richness of the cream.
- ⅓ cup heavy whipping cream: Delivers luxurious texture and richness to the sauce.
- 2 tablespoons Dijon mustard: Lends a tangy, spicy kick that complements the dill.
- 1 tablespoon lemon juice: Provides acidity, brightening the flavors.
- 1 teaspoon sugar: A touch of sweetness to balance the acidity and mustard’s bite.
- ¼ teaspoon kosher salt: Enhances the flavors throughout the dish.
- ¼ teaspoon pepper: Adds a touch of heat and complements the dill and mustard.
- 4 oz mixed salad greens: Balances the rich sauce with a fresh, crisp texture.
Step-by-Step Instructions
- Begin by peeling the hard-boiled eggs and halving them lengthwise. Set aside on a plate.
- Finely chop the dill to prepare it for the sauce, ensuring it becomes evenly distributed when mixed.
- In a large sauté pan, melt the unsalted butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for 1–2 minutes. The mixture should become smooth and pale, indicating the flour is cooked.
- Slowly add the vegetable broth to the roux, whisking steadily to avoid lumps, until smooth. Allow it to cook for 1–2 minutes, or until you see the sauce start to thicken.
- Next, stir in the whipping cream, Dijon mustard, lemon juice, and sugar, blending all ingredients together until the sauce is velvety and well-combined.
- Once the sauce has thickened, reduce the heat to low and stir in the chopped dill, salt, and pepper, infusing the sauce with robust flavor.
- Carefully nestle the halved eggs into the sauce, ensuring the cut side is facing up. Warm the eggs in the sauce for 1–2 minutes, allowing them to absorb the flavors without overcooking.
- Arrange a bed of mixed salad greens on each plate and serve the eggs and dill sauce elegantly over the greens. Serve promptly to enjoy the optimal texture and taste.
Tips for Troubleshooting If Something Goes Wrong with the Recipe
- Too thick? If the sauce is too thick, gradually add more broth while whisking until it reaches your desired consistency.
- Too thin? Allow it to simmer a bit longer, or whisk in a slurry of flour and cold water to thicken.
- Too tangy? Add a dash of sugar or an extra touch of cream to mellow the acidity.
- Sauce separating? Whisk vigorously to re-emulsify the cream and mustard back into cohesion.
Ideas for Pairing with the Recipe
Enhance your culinary experience with creative pairings:
- Side dishes: Pair with crusty sourdough bread for dipping, offering a crunchy contrast to the creamy eggs. Alternatively, roasted asparagus makes for a delightful companion, its earthy flavors complementing the bright sauce.
- Drinks: A crisp white wine such as Sauvignon Blanc or a light, refreshing lemonade provides a perfect counterbalance to the richness. For a non-alcoholic option, consider a cucumber mint sparkling water.
- Desserts or garnishes: A lemon sorbet offers a refreshing, palate-cleansing finish. Top the dish with a sprinkle of freshly cracked black pepper for extra spice.
How to Store Properly
Preserve freshness with these storage tips:
- For refrigeration: Store the cooled eggs and sauce in an airtight container for up to 3 days. The mixed greens should be stored separately to prevent wilting.
- For freezing: It’s not recommended to freeze this dish, as the sauce may separate upon thawing. If needed, freeze just the hard-boiled eggs, ensuring they are peeled and stored in a separate container.
- Make-ahead tip: Prepare the sauce and refrigerate ahead of serving. Gently reheat the sauce and eggs before serving over fresh greens.
FAQs
Can I use a different type of mustard? Yes, a whole grain mustard can add an interesting texture, but avoid mustards with strong, overpowering flavors.
Is there an alternative to heavy cream? You may substitute with half-and-half or coconut milk for a lighter sauce, though it may alter the flavor slightly.
Can I prepare the eggs a day in advance? Absolutely! Hard-boil and refrigerate the eggs, then bring them to room temperature before assembling the dish.
What if I don't have fresh dill? Use dried dill sparingly, as its potency is stronger. Add it to taste, as dried herbs can dominate a dish quickly.
