Deviled Egg Salad Image from naturalnoshing.com Used Under Creative Commons License
Citizens! 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!
Deviled eggs (American English) or devilled eggs (British English), also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled chicken eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.
They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and in North America.
The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
Delicious on a cracker, a sandwich, or just straight out of the bowl, this is a killer deviled 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 a ‘factory farm’ 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 personally enjoy both Hellman’s / Best Foods brand mayo (available nationwide) or Duke’s (only in the south, buy it here). Without question, the finest anchovy-stuffed olives in the world are these.
I am confident my recipe will find favor with you – now sally forth and try this toothsome and piquant egg salad for yourself! 🙂
7 large Grade AA Eggs, preferably organic and free range
1/2cup 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
1/4cup Scallion, minced green and white part
1/3cup minced red bell pepper
1 tbsp Dijon Mustard (I like Edmond Fallon brand)
1/2 tsp paprika
1/8 tsp cayenne
1 tbsp sweet relish (I prefer Wickles brand)
1 tsp capers
1/4 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
3/4cup minced parsley
1 jalapeño, deseeded, ribs removed and minced
Instructions
—
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.
Prep Time:0 hours
Cook Time:0 hours
Nutrition
Calories:406.64 kcal
Sugar:2.21 g
Sodium:428.93 mg
Fat:36.56 g
Saturated Fat:7.81 g
Trans Fat:0.09 g
Carbohydrates:4.67 g
Fiber:1.3 g
Protein:14.5 g
Cholesterol:312.79 mg
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