In a saucepan, melt the butter over medium heat.
Stir in the flour to make a roux and cook for about 1 minute, whisking constantly.
Gradually pour in the milk while whisking to prevent lumps. Cook until the sauce thickens (about 3–4 minutes).
Stir in the Dijon mustard and yellow mustard. Add salt, pepper, and sugar (if using) to taste. Adjust the mustard to your preference for tanginess.
Combine and Serve
Place the peeled eggs on a serving plate or shallow dish.
Pour the warm mustard sauce over the eggs.
Garnish with freshly chopped chives or parsley for a pop of color and flavor.
Serving Suggestions
Serve with boiled potatoes, crusty bread, or a side salad.
Add a side of sautéed spinach or steamed vegetables for a complete meal.
Variations
Spicy Kick: Add a pinch of cayenne pepper or paprika to the sauce.
Herbaceous Twist: Stir in dried thyme or tarragon for an aromatic flavor.
Creamy Richness: Use heavy cream instead of milk for an extra indulgent sauce.
Enjoy this delicious dish that’s both simple and satisfying! Let me know if you’d like tips on pairing it with other sides or drinks. 🍳🥂
