Daix

Sometimes I make egg salad using a touch of yellow curry and/or real bacon bits... afterall, bacon and eggs go together. Thought I'd try this version. I used 7 large eggs and adjusted other ingredients a touch. I also added 1 chopped celery rib for a little crunch. After I got it all together I wasn't impressed but after 24 hours in the fridge, the flavors developed... excellent with crackers and on seeded rye bread.

I've made these twice. The first batch was too salty so I trashed them. 😔 I blame it on using too much kosher salt to rid water from the cukes and left them overnight in the fridge. I just couldn't rinse all the salt off. On the second go-round, I didn't use as much salt and also reduced the brine salt to 1.5 T. Much better. They're almost as good as the original B&B pickles by Mrs. Fanning. You can still get them but mostly thru mail order. That said, my mom used to slice carrots and brine them in Fannings, so I sliced up some carrots and pickled them as well in Chef John's recipe. I'll be trying this with green beans as well!

I added some pepper as well as more curry to suit our taste. The lemon was a bright note, but the sauce was very thick. I thinned it once, but I really should have thinned it again before serving, as it still was too thick. This was OK, but doubtful I’ll make again.