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Deviled eggs?

It's probably not this exact thing, but I found this recipe the other day for hard boiled eggs with tarragon brie sauce - maybe it's some version of a sauce like this...or perhaps the eggs are covered in hollandaise?

the only deviled egg dish w/a sauce that i've heard of is a recipe i recently read in jacques pepin's memoir, 'the apprentice'. (i know i keep referencing this book in a lot of my comments, but it's so intoxicatingly good! i'm almost done with it & am actually bummed it'll be over soon. i borrowed it fro the library, but i'm going to have to purchase a copy for my collection.) anyway, here's his recipe, which is named after his mom:

eggs jeanette
(serve with crusty bread as 1st course or as main course for lunch)

6 jumbo eggs (preferably organic)
1 teaspoon chopped garlic
2 tablespoons chopped fresh parsley
2 to 3 tablespoons whole milk
1/4 teaspoon salt
1.4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (preferably peanut oil)

dressing:
2 to 3 tablespoons leftover egg stuffing (from above)
4 tablespoons extra virgin olive oil
1 tablespoon dijon-style mustard
1 tablespoon water
dash of salt & freshly ground black pepper

for the hard cooked eggs:
put the eggs in a small saucepan, and cover with boiling water. bring to a very gentle boil, and let boil for 9 to 10. drain off water, and shake the eggs in the saucepan to crack the shells. (this will help in their removal later on.) fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
Shell the eggs under cold running water, and split them lengthwise. remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. crush with fork to create a coarse paste. spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing.
Heat the vegetable oil in a nonstick skillet, and place the eggs stuffed side down, in the skillet. cook over medium heat for 2 to 3 minutes, unti the eggs are beautifully browned on the stuffed side. remove and arrange, stuffed side up on a platter.
for the dressing:
combine all the dressing ingredients in a small bowl with a whisk or a spoon until well combined. coat the eggs with the dressing and serve lukewarm.

@gastromeg I've also read The Apprentice and loved that book very much. I made the Eggs Ala Jeanette and they are perfect as a light dinner, just add in a salad and some toast and you're set.