Deviled Egg Vinaigrette
Yields: about 1 cup
 
Ingredients
  • ⅓ cup cane vinegar
  • 1 tablespoon minced shallot
  • ¼ cup mayonnaise
  • ¼ cup Dijon mustard
  • 2 large soft-boiled egg yolks
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ½ cup extra-virgin olive oil
Instructions
  1. In a medium bowl, combine vinegar and shallot, and let stand at least 
15 minutes.
  2. In a small bowl, whisk together mayonnaise, mustard, and egg yolks until smooth. Add yolk mixture to shallot mixture, whisking to combine. Add chives, dill, sugar, salt, and peppers, whisking to combine. Whisking constantly, gradually add olive oil until combined. Whisk until smooth. Cover, and refrigerate for at least 2 hours. Store covered in refrigerator up to 3 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/spring-vegetables-deviled-egg-vinaigrette/