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Dilly Egg Sauce

  • Yield: 1 1/2


  • 2 tablespoon minced shallots
  • 2 teaspoons minced garlic
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 hard-boiled large eggs, peeled and chopped


  • Combine the shallots, garlic, cream, mustard, dill, salt, and pepper in a saucepan over high heat. Stir and cook for 15 seconds.
  • Whisk in the eggs, bring to a boil, and cook for 30 seconds. Remove from the heat. This sauce can be made ahead and refrigerated, then warmed before serving. Serve immediately.