Prepare Sauce: 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 mayonaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingrediants. Season with salt and pepper to taste. Set aside to server with fried pickles. Drain pickle slices on paper towels. Combine the eggs and milk. Coat the pickles with egg wash. Combine cornmeal and masa harina and season with Essence. Transfer pickles to the seasoned cornmeal, shake offany access, and deep fry in 350 degree oil in batches until golden brown (about 3 minutes) Drain well on paper towels before serving with dipping sauce.