Instructions:
Boil the eggs – Place eggs in a pot of water, bring to a boil, and cook for 9-10 minutes. Transfer to ice water, peel, and set aside.
Make the roux – In a pan, melt butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
Add liquids – Gradually whisk in the milk and broth, stirring continuously until the sauce thickens.
Flavor the sauce – Stir in Dijon mustard, whole-grain mustard (if using), vinegar/lemon juice, salt, pepper, and a pinch of sugar if needed. Simmer for 2 minutes.
Assemble the dish – Slice the boiled eggs in half and gently place them into the sauce, allowing them to warm up for a minute.
Garnish & serve – Sprinkle with fresh parsley and serve over mashed potatoes, rice, or buttered toast.
Variations:
✔️ Creamier version – Add ¼ cup heavy cream for extra richness.
✔️ Spicy kick – Add a pinch of cayenne or chili flakes.
✔️ Vegan alternative – Use plant-based milk and replace eggs with roasted cauliflower or tofu.
Let me know if you’d like a different twist! 😊
