Eggs with Piquante Sauce

Ingredients

• 4 Eggs (Large)
• 1 Pickled pepper (Finely chopped)
• 1 teaspoon Capers (Finely chopped)
• 0.5 Pickled onion (Small, finely chopped)
• 1 Pickle (Finely chopped (dill or sweet))
• 1 tablespoon Fresh parsley (Finely chopped)
• 1 tablespoon Butter (Unsalted)
• 2 tablespoons Water (Boiling)
• 0.5 tablespoon Lemon juice (Freshly squeezed from half a lemon)
• 0.25 teaspoon All-purpose flour (For thickening)
• 0.25 teaspoon Sugar (Optional, to taste)

Instructions

1. 1Finely chop the pickled pepper, capers, pickled onion, pickle, and parsley. Set aside.
2. 2Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes. Drain the hot water and rinse the eggs with cold water to stop the cooking process. Peel the eggs and cut them into quarters.
3. 3In a small saucepan, dissolve the butter in boiling water over low heat. Add the lemon juice and flour. Whisk constantly to prevent lumps. Add the chopped pickled vegetables and parsley. If the sauce is too sour, add sugar to taste. Simmer for 2 minutes.
4. 4Arrange the quartered hard-boiled eggs on a serving plate and pour the piquante sauce over them. Serve immediately.