In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles.
Drain pickle slices on paper towels and coat with eggwash. Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350ºF oil in batches until golden brown, about 3 minutes. Drain well on paper towels before serving with SPICY DIPPING SAUCE alongside BBQ PULLED PORK WRAPS.
Yield: about 2 cups fried pickles, enough to garnish 6 sandwiches