Sweet, sour, salt and hot:
Halve eggs, remove yolks and mash. Add some chopped slab bacon (chop after cooking if you are wondering-and some actually may be)  in which you have tossed in light brown sugar, and freshly cracked black pepper-roast in a 400 degree oven on a rack above a sheet pan until deep in color. (candied bacon-the kids love it) Add a habenero based hot sauce with loads of fruit-I have one (go easy!). I’ll add later that a friend is wild about-will write down the brand if it turns out in our favour. Perhaps some spicy brown mustard-for a blast of salt and tang. And don’t forget the mayo here. Ojai makes a good one, and Hellman’s is perfectly fine. Always taste and season with S&P. Add it (the mayo) slowly until you reach the texture you desire. Also to be tested this Saturday in the test kitchen. This makes me think German Riesling-Kab. Sellbach “fish label 2007.” would work well with the said ing’s. A beer? Perhaps a German Dunkel or Swartzbeer-will work well. malt and spicy, and salty, and tangy moutarde! And creamy yolk. (Candied bacon!)

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