At her Champagne and fried chicken spot Birds & Bubbles, chef Sarah Simmons serves greens over a smear of “deviled egg sauce.”

By Chelsea Morse
Updated May 23, 2017

At her fantastic Champagne and fried chicken spot Birds & Bubbles, chef Sarah Simmons serves a deceptively genius salad of lentils and greens over a smear of “deviled egg sauce.” We were instantly hooked. We served deviled eggs at every holiday party just to have the leftover filling to use as dressing. Simmons shared the salad's secret: She dresses mixed greens (like arugula, mizuna, watercress, spinach and tatsoi) with a simple lemon vinaigrette, then piles them over two tablespoons of deviled egg sauce spread on the plate. Tossed together with cooked lentils, pickled onions and candied sunflower seeds, the salad is light, creamy and totally addictive. And a bonus: The sauce is a great use for all the egg yolks you're discarding in your virtuous resolution-driven attempts to snack on hard-boiled egg whites all day.

Here’s Simmons's recipe for the sauce:

Deviled Egg Sauce
Makes 2 quarts

30 hard-boiled egg yolks
2 cups mayonnaise
1-2 cups buttermilk
1 Tbsp. Dijon mustard
Kosher salt to taste

Blend egg yolks, mayonnaise, 1 cup buttermilk, Dijon mustard and salt until very smooth. Thin with more buttermilk until sauce reaches the consistency of yogurt.