Deviled Egg Sauce
Yields: 4 servings
 
Ingredients
  • 4 large eggs, hard-cooked, peeled, and halved lengthwise
  • 8 tablespoons extra-virgin olive oil, divided
  • 2 tablespoon whole-grain Dijon mustard
  • 2 teaspoons caper brine (from jar)
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons minced shallot
  • 1½ teaspoons chopped fresh tarragon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons capers
Instructions
  1. Separate cooked egg whites and yolks. Finely chop egg whites; set aside.
  2. In a medium bowl, mash egg yolks with a fork. Add 2 tablespoons oil, mustard, caper brine, and lemon juice, stirring until smooth. Whisk in shallot, tarragon, salt, and pepper. Gradually add remaining 6 tablespoons oil, whisking constantly until combined. Gently stir in capers and chopped egg whites. Use immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/oven-fried-chicken-deviled-egg-sauce/