Units Scale

7 large Grade AA Eggs, preferably organic and free range
1/2 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
1/4 cup Scallion, minced green and white part
1/3 cup 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
3/4 cup minced parsley
1 jalapeño, deseeded, ribs removed and minced

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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.