Hardboiled Eggs and Mustard Dill Sauce
- 1 teaspoon (5g/ 5ml) Dijon mustard
- 2 teaspoon (10 g/ 10 ml) apple cider vinegar
- 2 tablespoons (27 g/ 30 ml) olive oil
- 2 teaspoons (.37g/ 10 ml) dill, chopped
- salt to taste
- white pepper to taste
- 4 eggs
Add eggs to a saucepan, and carefully fill saucepan with water until eggs are covered. If you are cooking a large number of eggs, make sure the water is covering the eggs, but just so. Heat the water on medium-high heat just until boiling, then remove from heat and cover. Medium sized eggs cook for 9 minutes for hard-boiled, 7 minutes for soft-boiled. This is where a kitchen timer comes in handy! (Large eggs are 12 minutes for hard-boiled, 10 or so for soft-boiled). (Precise cook times will be particularly influenced by the egg size, altitude, etc). While the eggs are cooking, prepare an ice-bath big enough for the number of eggs you have cooked.
When your desired cook time is reached, immediately drain the eggs and cool the eggs in an icewater bath. Either store them in the refrigerator up to one week, or peel and use them the same day.
Base recipe makes 2 servings. Each servings includes 2 eggs and one tablespoon (14 g/.5 oz/ 30 ml) Dill Mustard Sauce.