Respuestas al mensaje #32,371

My dude you just described deviled eggs. We have that here. Dijon mustard adds more acidity (in lieu of vinegary mayo)

Mayo is literally an emulsion, you can't make it without an emulgator. That's what the egg is.

I've experimented with making my own mayo a couple times but never tried adding much vinegar so I'll have to try that. The original picture, what...