This dish is a traditional Danish and german dish. We call it “Skidne æg” and in Germany it is called “Senfeier”. It is a classic Danish Easter lunch dish, which was traditionally served on Easter Saturday. At home, it is a favorite that both children and adults love. Read on here and get our recipe for eggs in mustard sauce.
Eggs for Danish easter lunch
“Skidne æg”, or eggs in mustard sauce, is a classic Danish dish, which is traditionally served for Easter lunch.
Originally, they were served on Easter Saturday, which was also called “dirty Saturday”, hence the name which means something like “dirty eggs”. Due to the Easter holidays, people did not clean, wash and do other housework for several days, so when they reached Saturday, it did not smell so good around the house. Hence the name “dirty Saturday”.
But despite the sweet, but not so appetizing, history, the eggs taste really nice.
It is smiling eggs cut in half, which are served in a mustard sauce, and then you eat it for Easter lunch with rye bread.
Here in southern Jutland, as well as in Germany, there is also a tradition of eating the eggs in mustard sauce with boiled potatoes, as a dinner dish.
At home, we can easily find ourselves eating the eggs for dinner. It is a dish that both we adults and children love. We eat it with rye bread or some kind of potatoes.
Eggs – Of course, eggs are needed. If it’s for a dinner dish you should calculate 2 whole eggs per person, while 1 egg will be enough if it’s for a dish being part of an Easter lunch table with other dishes as well.
Mustard – Mustard must be in the sauce. We use coarse whole grain mustard because it is delicious with mustard seeds in the sauce, and it just tastes delicious. But you can also use Dijon mustard or your favorite mustard.
Bacon – It is not traditional to serve bacon, so it may be a bit of a luxury version we serve here. It tastes good though, and the salted bacon adds both flavor and crunch to the otherwise slightly soft dish.
Cress – Easter, and cress belong together. If you do not have garden cress, you can also use chives. Both taste great and decorate nicely on top of the delicious eggs.
How to make eggs in mustard sauce?
Fortunately, making skidne æg for Easter lunch is super easy.
First, the eggs need to be boiled. They should preferably be smiling. Here we cook them for between 7 and 8 minutes depending on how big they are.
While the eggs are boiling, you can fry the bacon crispy and start with the sauce.
You start by melting butter and whisking in wheat flour. Then add milk a little at a time while still whisking. When the sauce has the right consistency, it should be cooked well through, and then it should be seasoned with mustard, salt, pepper, and a little sugar.
Then the eggs just have to be peeled and divided, and then the half eggs have to be served in the sauce with crispy bacon and cress on top, and with a good piece of rye bread.
Find the full recipe further down this page.
Frequently asked questions
Yes, you can easily save leftovers from the dish for the next day. The sauce can easily be warmed up again.
Traditionally the dish is served without bacon. So you can easily omit it from the recipe. However, we think it gives a delicious crunch. Alternatively, you can use turkey bacon.
We love the little acidic mustard grains in the sauce. You can also use other types of mustard, or for example use half whole grain mustard and half Dijon mustard. The amount can vary depending on which mustard you use, so it is important to taste along the way.
Other Danish recipes for easter you might like
- Danish rye bread (rugbrød)
- Danish chicken and asparagus tartlets
- Cold smoked salmon
- Danish lemon mousse – Citronfromage
- Orange mousse
Tips and tricks for eggs in mustard sauce
- The eggs should be boiled so that they are smiling. If you are not fond of smiling eggs, they can be boiled a little longer so they are hard-boiled.
- Use your favorite mustard or use a mixture of several different types of mustard. The dish is also super delicious with half whole grain mustard and half Dijon mustard.
- Serve eggs in mustard sauce as a part of the lunch table for Easter lunch along with rye bread.
- Serve the dish as a dinner dish with boiled potatoes. This is how the dish is often eaten in Southern Jutland and in Germany.
Recipe for Danish skidne æg
Here you get our recipe for classic Danish “Skidne æg”. It is an easy, quick, and really delicious dish that you can serve for dinner or for Easter lunch.
We hope you enjoy the recipe and serve the dish to your family. At home, we are all 4 crazy about it, so we also serve it as dinner with potatoes.
Eggs in mustard sauce
- 8 eggs
- 50 g butter
- 50 g all-purpose flour
- 5 dl milk
- 3 tbsp coarse mustard
- ½ tsp sugar
- 1 tsp salt
- 8 slices rye bread
- 150 g bacon
- Garden cress
- Bring a pot of water to a boil. Put the eggs in and cook the eggs for 7-8 minutes on medium heat (If you want them completely hard-boiled, cook them for 10 minutes). When the eggs are done boiling, pour them over with cold water to stop the cooking.
- While the eggs are boiling, cut the bacon into cubes, and fry crispy on a frying pan over medium heat.
- At the same time, melt the butter in a saucepan. When the butter has melted, whisk the flour in and cook for 1 minute before adding the milk. Then add milk a little at a time while still whisking in the sauce.
- When all the milk has been added, add the mustard, sugar, salt and pepper to the sauce.
- If the sauce is too thick, there can be added a little more milk. Finally taste the sauce with more mustard, salt, pepper, and sugar if necessary.
- The cooked eggs are peeled and divided lengthwise, and placed in the hot mustard sauce. Sprinkle with cress and crispy bacon, and serve with rye bread.
How do you like the recipe?
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