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Source: Pixabay: pepperlola

Simple Mustard Boiled Eggs

The tanginess of mustard mixed with the richness of boiled eggs is nothing short of culinary magic.

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Ingredients

number of servings
4
  • 4 large eggs Added to
  • 14 Cup of mustard Added to
  • salt to taste Added to
  • A sprinkle of turmeric powder for color Added to
  • A pinch of crushed black pepper Added to
  • Fresh parsley for garnish Added to
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Directions

20 min.
1. Step

Begin by boiling the eggs, an essential step that I've found works best with fresh, room-temperature eggs. Adding a pinch of salt to the boiling water will prevent any cracking, a helpful trick I've picked up over my culinary journey.

2. Step

Once boiled, peel the eggs and set them aside for a moment. Get a medium-sized mixing bowl and combine the mustard, salt, turmeric, and black pepper. Stir it well to ensure a homogenous mixture, enhancing those blended flavors is wondrous, a tip from my own experience!

3. Step

Now, coat each egg thoroughly with the mustard mixture. Take your time here, as you want to make sure every inch of the egg is generously covered, which gives an extra mustardy kick.

4. Step

Here's an essential trick! Let the coated eggs sit for about 10-15 minutes. It allows the flavor of mustard to seep into the eggs, increasing the tanginess.

5. Step

To serve, slice the eggs in half, garnish with fresh parsley, a touch of elegance from my countless kitchen ventures. Enjoy it as an appetizer or pair it with a salad for a light lunch.

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