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April 26, 2019



Dill pickle juice. Did you have pickles in the fridge? (I consider pickles one of the major food groups so you should always have a pickle in the fridge. They're good with everything except corn flakes. :-) )

But I never put vinegar in deviled eggs. Just mix the yolk with a dab of mayo, a squirt of yellow mustard (keeping the consisency fairly stiff) and drizzle in dill pickle juice. Stuff and sprinkle on paprika. And your egg is good and deviled.


Oh, my! Did you not get the memo????

Per the Duggars, deviled eggs will henceforth be know as "angel pocket eggs". Jeez, PM, try to keep up!

Peter G

What Freesia said. No more than two teaspoons of pickle juice required for a dozen eggs halved and deviled. Key ingredient to total awesomeness? A quarter teaspoon of horseradish instead of mustard. I use some finely minced onions but that’s just me. The only problem I have with making a dozen deviled eggs is that I would eat them. All. Oh and use a good quality real mayonnaise. None of that Miracle Whip crap.


Eating these gruesome-sounding eggs must be an American thing. I like to cook and I'm quite good at cheap-eats, thanks to four children and not enough money. I like to cook a bit gourmet now and again in these more prosperous times. My current favourite is bouillabaisse which I tried for the first time at a fish restaurant in Charleston, USA, We have a most fantastic fish shop nearly so I've become a great seafood lover. I do a good Thai curry, also Indian curries with all the spices but unfortunately I don't have a tandoori oven so I can't make the breads the same. French cuisine comes quite naturally to me..a bit of patience and allowing enough time for the flavours to develop. My Coq au vin is pretty good,,and it's not expensive. You can use chicken drumsticks. (Don't forget the anchovies and a bit of bacon) Can't beat a good spag bol on a week night. Again, it takes time,,fresh tomatoes, red wine (If available) onions, garlic, and a bay leaf, a bit of oregano. Simmer for hours. Put some parmesan on the table if you have it but ordinary block cheese works well. My daughter loves my pasta dishes.

Wait a minute... is this my cooking blog? Well no, but it's a bit light-hearted and we all have to eat. You're all invited to dinner.


Gawd, you are so spot on, Mary. I wouldn't touch a deviled egg, and can hardly manage a hard boiled egg at all. I suppose I could always just go for the tablespoon of sulfur. Cheers to real cuisine, French, Thai, Italian, Greek, Middle Eastern, whatever. But spare me those monstrously vile deviled eggs.

Peter G

Sulfur? I think I see the problem Doc. Use fresh eggs. The ones recovered from archaeological sites are probably too old.😊

Peter G

Well, like anything you have to try a good recipe. The origin of the term means to render spicy. And it is true that spicy and English cuisine are two descriptive terms seldom found in the same sentence. I must say your recipe seems pretty sound and delicious. Curiously the best potted meats I ever had, or deviled as they were described, came from the U.K..


Miracle Whip is an abomination. There out to be a law against it. With public shaming.

Your recipe sounds tasty. It would make a nice canape to go with a Bloody Mary for brunch. Another nice variation is to use a teaspoon or so of capers (with the juice) instead of pickle and add bits of smoked salmon.

Peter G

You speak to my inner depths. I am a bit of a connoisseur myself when it comes to pickles and usually have five or six jars on hand of different types. Alas my wife cannot abide dill although otherwise she is a master of seasoning. I still hope we can get past it. No one is perfect.




They're like bunnies. Still I suppose we should be grateful the Duggars found something to do with an egg besides fertilize it.


I think the problem is I inherited my Dad's super-sensitive taste buds. Before the war, when he was a freshman in college, he had a job as a taste tester working for a local dairy, because he could tell when dairy products were going bad two or three days before anybody else could. I've super sensitive to anything that tastes like sour milk, fermentation, or other strong tastes. So I can't stand most condiments like mayo, mustard and the like, and I can't tolerate anything that has these ingredients. It makes for a bland diet.


I personally just make them with mayo a squirt of mustard and dill pickle relish. I'm just lazy that way but but they still come out good enough for my family to devour them all at holiday gatherings.

Peter G

That is a bit of a curse for such a travelled man when you have all the world’s cuisines before you. On the plus side you would probably have a better chance evolutionarily speaking of survival given your sensitive palette. My own bete noir is cilantro which infests many cuisines. I happen to be one of those people whose genes say via the tastebuds that it is poison.

Peter G

Don’t change it. Add it. As you do from time to time with literature and literary criticism.

S Comstock

Yep, relish and mayo for me. Haven't made deviled eggs or egg salad for years, may have to soon.

Sue in Seattle

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