Vegetarian mustard eggs with mashed potato and chives

Vegetarian mustard eggs just like Grandma's: boiled eggs in a sauce of Dijon mustard, vegetable stock and milk, served with mashed potato with nutmeg and chives. Lunch in 40 minutes.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 502 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 49 g

Ingredients

• 1 kg potatoes
• 150ml milk
• 20g butter
• 1 pinch of nutmeg
• 1 pinch of salt
• 8 eggs
• 20g butter
• 2 tbsp spelt flour
• 400ml vegetable stock
• 150ml milk
• 3 tbsp Dijon mustard
• 1 tsp honey
• 1 tsp lemon juice
• 1 pinch of pepper
• 1 bunch of chives

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon

1. Peel the potatoes, cut them into pieces and cook them in salted water for 20 min until soft.
2. Lower the eggs into boiling water and cook for 8 min. Refresh them in cold water and peel them.
3. Melt the butter for the sauce in a pan, stir in the spelt flour and cook for 1 min. Pour in the vegetable stock and milk, stirring, and let the sauce simmer for 5 min.
4. Stir in the Dijon mustard, honey and lemon juice and season with pepper. Halve the eggs and put them in the sauce.
5. Drain the potatoes, add the milk and butter for the mash and roughly mash them. Season with nutmeg and salt.
6. Finely snip the chives and serve the mustard eggs with the sauce on the mashed potato.

Good to know

Grandma's cooking is one of the food trends for 2026, and hardly any dish sums it up like eggs in mustard sauce. The sauce gets its kick from Dijon mustard and a spoonful of honey. It comes with proper mashed potato, not instant mash from a packet.

Swaps

Spelt flour → cornflour (gluten-free). Milk → oat milk (dairy-free apart from the butter). Mashed potato → cauliflower purée. Honey → maple syrup.

Cooking tips

Don't let the sauce boil once the mustard is in, or it will turn bitter. Refresh the eggs in cold water straight away and they'll be easier to peel.

Storage

The sauce and eggs keep for 2 days in the fridge; warm the mash with a little milk.

Allergens

Contains egg, milk, mustard and gluten; no nuts. Less mustard for kids; no honey for babies under one year old; firm yolks in pregnancy.