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The Hirshon Deviled Egg Salad

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5 from 1 review

  • Total Time: 0 hours


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


  1. 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.
  2. 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.
  3. At the 4 minute mark, drain the eggs and immediately run under cold water until cool enough to handle.
  4. 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.
  5. 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


  • 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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