How to Make Senfeier: German Eggs in Mustard Sauce

Senfeier are boiled eggs served in a creamy mustard sauce, usually with potatoes. To make them, cook a simple butter-and-flour sauce, stir in mustard, then spoon it over peeled eggs. Medium-hot German mustard is a useful starting point because you can adjust the strength a spoonful at a time.

This two-person version makes a satisfying supper from a short shopping list. Put the potatoes on first, then prepare the sauce while the eggs cook.

What do you need for German eggs in mustard sauce?

Serves: 2   Allow: about 35 minutes

• 400 g (about 14 oz) potatoes, peeled and cut into evenly sized chunks
• 4 large eggs
• 20 g butter
• 15 g all-purpose flour
• 250 ml whole milk, plus a little extra for thinning
• 1–2 tablespoons medium-hot German mustard, to taste
• Salt and freshly ground black pepper
• Chopped chives or parsley, optional

Our simplified version uses a milk-based sauce. For comparison, Kühne’s Senfeier recipe pairs a milk sauce with mashed potatoes and spinach; EDEKA’s version combines milk and vegetable stock and serves boiled potatoes alongside. There is room to choose the texture you enjoy.

How do you make Senfeier?

1. Cook the potatoes. Cover the chunks with cold, lightly salted water. Bring to a boil, then simmer until a knife slides through easily, roughly 15–20 minutes depending on size. Drain.
2. Boil the eggs. Lower them gently into a separate pan of boiling water and keep at a gentle boil for about 10–11 minutes, until the whites and yolks are firm. Cool briefly under cold water, then peel.
3. Start the sauce. Melt the butter over medium-low heat. Stir in the flour and cook for 1 minute without browning. Add the milk gradually, whisking smooth after each addition.
4. Thicken, then season. Bring to a gentle simmer and cook for 10–15 minutes, stirring frequently. Loosen with a splash of milk if necessary. Remove from the heat and whisk in 1 tablespoon mustard; taste before adding more. Season with salt and pepper.
5. Serve. Divide the potatoes and halved eggs between two plates. Spoon over the hot sauce and scatter with herbs, if using.

Which mustard works best in the sauce?

For this recipe, try Erika’s Medium Hot Mustard in Mug. Begin with the smaller quantity in the ingredient list, especially when cooking for someone who prefers a gentle mustard flavor.

If you prefer a stronger kick, use Löwensenf Extra Hot Mustard, starting with 1 teaspoon and increasing gradually. Swapping in extra-hot mustard tablespoon for tablespoon can overwhelm a small pan of sauce.

Sweet Bavarian mustard will give a sweeter result. For a broader comparison before choosing a jar, see our guide to German mustard styles. Both featured products were available to add to cart when checked on October 7, 2026; their product pages show current availability.

How do you fix a mustard sauce that is too thick or lumpy?

• Too thick: whisk in milk a tablespoon at a time until the sauce pours from a spoon.
• Lumpy: take the pan off the heat and whisk firmly. If small lumps remain, pass the sauce through a fine sieve before adding the mustard.
• Too sharp: add a little more milk and taste again. Next time, start with less mustard; you can always offer more at the table.

A green salad or steamed vegetables make an easy side. Keep their dressing light so the mustard sauce remains the main flavor on the plate.

What else do cooks ask about Senfeier?

Is Senfeier the same as Eier in Senfsoße?

Yes. Both names refer to eggs in mustard sauce. Recipes vary in their choice of mustard, liquid and potato accompaniment.

Do you need heavy cream?

No. This version gets its creamy texture from milk thickened with butter and flour.

Can you make a larger batch?

Double the eggs, potatoes and sauce ingredients for four people. Still add the mustard in stages: the right amount depends on the jar and your guests’ tastes.