When I don't want to think about it, I make a simple egg salad with mayo, dash mustard, s&p, sometimes pickles or not. The version with a little curry is just chopped eggs, dash of curry, mayo and s&p. Does anyone eat egg salad on toast for breakfast like I do? It's especially good when in hot weather. Haven't seen anyone call egg salad "deviled egg" which is another thing all together. Thank you for your consideration.......ahem.

Lemon Curd Pound Cake 1 C. butter, softened 1/3 C. shortening 3 C. sugar 6 large eggs 3 C. A.P. flour 1/2 tsp. baking powder 1/8 tsp. salt 1 C. milk 1 T. lemon zest 1 tsp. vanilla extract 1 tsp. lemon extract Lemon Curd glaze Preheat oven 325. Beat first 2 ingredients at medium speed with heavy duty mixer until creamy. Gradually add sugar until light and fluffy. Add eggs, 1 at a time beating just until yellow disappears. Sift together flour and next 2 ingredients. Add to butter mixture alternating with milk beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon zest and next two ingredients. Pour batter into a greased and floured 10 inch tube pan. Bake 325 for 1 hour and 15 minutes to 1 hour and 30 minutes or until long wooden pick comes out clean. Cool cake in pan on wire rack 15 minutes. Meanwhile, make lemon curd. Remove from pan to wire rack and gently brush warm glaze over top and sides of cake. Cool completely. (my cake took one hour and 30 min.) Lemon curd 2/3 C sugar 1 1/2 T. butter, melted 2 tsp. lemon zest 2 T fresh lemon juice 1 large egg, lightly beaten Stir together first 4 ingredients in a small, heavy saucepan. Add egg and stir until well blended. Cook over low heat, stirring constantly, 10 - 12 minutes or until mixture thickens slightly and begins to bubble around the edges. (cooked mixture will have a thickness similar to heavy cream. Use immediately

There is something about sweet pickle relish that turns me off. Don't even put it on hot dogs and I for sure wouldn't add it to egg salad but that's just me :-)) Except for gherkins, I don't even like pickles much and don't think about putting one on my hamburger!! I just don't care for savory and sweet mixed together.

Hubby did this part and it was very scientific. The original recipe called for five eggs, so we needed 2.5 eggs for half. He selected the two largest eggs and the smallest egg out of the carton and called it done! If it had been me, I would have put two eggs in the pecan filling bowl, beaten the third with a fork or whisk in a smaller separate container and poured half by eyeballing it in with the two eggs that were already in the pecan filling. I think the pecan filling is pretty forgiving, because it turned out perfectly for the bars I made.