After posting several rather involved recipes, it occurred to me that perhaps I should throttle back on the difficulty factor and showcase a simple, delicious recipe that is beloved worldwide.
Thankfully, a “simple” recipe for me is still a complex blending of flavors, and it is in that bold spirit that I share my personal recipe for deviled egg salad!
Delicious on a cracker, a sandwich, or just straight out of the bowl, this is a killer recipe redolent of spices, herbs, and more – I would hope by now you’d expect nothing less from me! Of course, please use the best eggs you can get your hands on, preferably not from an “egg factory” and as close to the source as possible. If you’ve never had an organic, fresh egg – now is the time to try them, citizens!
I am confident my recipe will find favor with you – now sally forth and try this toothsome and piquant egg salad for yourself! 🙂
Battle on – The Generalissimo
7 large Grade AA Eggs, preferably organic and free range
½ cup Hellman’s / Best Foods Mayonnaise (Hellman’s and Best Foods are actually the same brand, just named differently on the east and west coasts!) or Duke’s Mayonnaise if you live in the South and can get it
¼ cup Scallion, minced green and white part
⅓ cup minced red bell pepper
1 tbsp Dijon Mustard (I like Edmond Fallon brand)
½ tsp paprika
⅛ tsp cayenne
1 tbsp sweet relish (I prefer Wickles brand)
1 tsp capers
¼ teaspoon asafoetida – this is an Indian spice, which has a taste similar to a mild garlic powder – a little goes a REALLY long way, buy it on Amazon or substitute a little bit less than 1/4 teaspoon garlic powder)
6 chopped anchovy stuffed olives – I prefer this Spanish brand
¾ cup minced parsley
1 jalapeno, deseeded, ribs removed and minced
To make the perfect hard-boiled eggs: put six eggs (ideally ones that have been in the fridge for at least a week – older eggs are easier to peel) in water just enough to cover in a pot with 1 tablespoon of salt.
Bring to the boil, then immediately lower the heat to a very light simmer for 7 minutes. At the 7 minute mark, raise the heat to high and count down 4 minutes – it should come back to a full boil.
At the 4 minute mark, drain the eggs and immediately run under cold water until cool enough to handle.
If you are lucky enough to own a sous-vide machine, heat the water to 85 degrees Celsius, add the eggs, cook 22 minutes then remove them and add to an ice water bath for 5 minutes.
Combine all, let sit in the refrigerator for an hour or so to let the flavors blend.