👩🍳 Preparation:
Step 1 Boil the potatoes in salted water until they are tender.
Step 2 In a separate pot, boil the eggs until hard-boiled (approx. 9 minutes), then cool and peel them.
Step 3 Melt the butter in a small saucepan, add the flour, and stir vigorously until a light roux forms.
Step 4 Gradually pour in the milk and water (or broth), stirring constantly to avoid any lumps.
Step 5 Once the sauce thickens, add the finely chopped dill, salt, pepper, and a pinch of sugar. Simmer for 2–3 minutes over low heat.
Step 6 Finally, you can add a tablespoon of sour cream and mix well.
Step 7 Cut the eggs into halves or quarters and serve with the hot dill sauce and potatoes.
🍽 Serving & Storage Tips
Serve immediately while the potatoes and sauce are piping hot. If you have leftover sauce, store it in the fridge for up to 2 days and reheat gently, adding a splash of milk to restore its creamy texture.
🎨 Variations
For a deeper flavor, you can add a squeeze of lemon juice to the sauce. If you prefer a lighter version, skip the roux and thicken the sauce using only sour cream tempered with a bit of flour.
⏱️ Preparation Time
Preparation time: 15 minutes | Cooking time: 25 minutes | Total time: 40 minutes | Calories: 350 kcal per serving | Servings: 4 portions
I’d love to know if you enjoyed this dish! How do you like to eat it—perhaps with young spring potatoes or a side of cucumber salad? When is your favorite time to serve this to your family? Please leave a comment and share your experience with me.
Enjoy Eggs in Dill Sauce! 😋
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