Hard Cooked Egg With Mustard Recipes

Steps:

• Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
• Arrange eggs, cut-side down, in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
• Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
• Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

Steps:

• 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.
• 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.
• 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.

Steps:

• Peel the hard boiled eggs and cut them lengthwise in four.
• In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
• Add the pieces of the eggs and sprinkle with salt and pepper.

Steps:

• Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

Steps:

• Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.