On Mon, 20 Apr 2009 01:55:43 -0400, "cybercat" >
wrote:

>add the minimum mayo, (maybe something like three tablespoons)
>some really good mustard (I like Grey Poupon Country style, a teaspoon or
>two)

I used to do it that way. Then I figured out "yellow" mustard tasted
the same (or in some cases, better) and I didn't have to waste the
good stuff that I preferred elsewhere. Now I use brown, ballpark
style mustard in my deviled eggs (and potato salad).

--
I love cooking with wine.
Sometimes I even put it in the food.