Yes, my excuse for being MIA in forum-land is indeed what used to be called a 'delicate condition'. One of the many delightful outgrowths of this condition has been a recent obsession with creating the perfect deviled egg. Who doesn't like these? Perfect for the summer cookout (as long as you don't leave them in the heat too long), an appetizer that always pleases. Too bad making them yourself is so time-consuming, but, even the lazier Homespun Sister has to admit the homemade ones are far and away better than your pre-made supermarket creations.
Want to know a secret? After making many batches, getting input from people's Southern Mamas (one said: I just put Hellman's mayo, a bit of lemon juice and a bit of Dijon mustard in mine- topped with anything like chopped parsley, fresh
chives-caviar- whatever! Some people add relish or chopped green olives to the basic mixture.-") I have hit upon the Holy Grail ingredient: PICKLE JUICE. This isn't just a pregnancy talking. When you mix up your yolks, Mayo (I like Duke's), powdered mustard, celery salt and pepper, toss in some of the juice from your favorite pickle jar, be it dill or sweet (just never serve me the sweet without a warning, or you may have to clean deviled egg off your floor.)
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