Ingredients

　　1 cup mayonnaise

　　1/4 cup chopped dill pickles

　　1/4 cup chopped red onion

　　1/2 cup chopped fresh cilantro

　　2 tablespoons drained capers, chopped

　　1 tablespoon fresh lime juice, or to taste

　　2 teaspoons minced fresh jalapeño chile (including seeds)

　　Stir together all sauce ingredients.

　　Cooks' Note

　　·Buttercream can be made 1 week ahead and chilled, covered, or 1 month ahead and frozen. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.

　　·If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites.