This recipe is a must and so easy. Turn regular hard-boiled eggs into a special appetizer or a super-inspiring breakfast. Easy, quick, and I bet you have all the ingredients handy. The first time I had it was about 20 years ago. I had just met Lutz, and his mother invited us for the Easter weekend. For breakfast, she had this on the table. What a delicious surprise. Since then, Lutz and I have tried to replicate it and hope we have done it justice. Let’s get started.
Easter Egg Sauce
April 30, 2026
: 6
: 15 min
: Easy
Ingredients
- Sauce:
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/2 red or white onion, diced
- Salt & pepper to taste
- A Binch of onion powder
- A pinch of garlic powder
- A pinch of sugar
- Extras:
- Spicy hot mustard
- 6 hard-boiled eggs, cooled and peeled, sliced in half
Directions
- Step 1 Place all the ingredients for the sauce in a jar. Shake vigorously.
- Step 2 Remove the yoke from the sliced eggs.
- Step 3 In each egg, add a small scoop of the Egg Sauce into the hole. Add a dollop of mustard. Then press the yoke into the mustard.
- Step 4 Place the sauce on the table for those who want an extra scoop!
- Step 5 Enjoy!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.