Dilly Egg Sauce

Ingredients

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

Instructions

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.

Yield: 1 1/2