Here, Chef Barton Seaver calls for sugar snap peas, but feel free to grill up almost any kind of vegetable-green beans, asparagus, young carrots, parsnips, whatever looks good at the market-and serve it with a crock of this smoky mayonnaise on the side. Note: You might be tempted to toss the snap peas with a little oil before grilling them; don't. If the peas are given even a light coating of oil, the mayonnaise will slip off when you go to dip them. Also, be sure to use farm-fresh eggs for the mayo.
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