DEVILED EGG SALAD
MAKES 4 SANDWICHES OR 2 DOZEN CANAPES
2 tablespoons Hellman’s mayonnaise
1 tablespoon Colman’s mustard powder
1 tablespoon Worcestershire sauce
1 teaspoon turmeric
5 dashes Tabasco sauce
A sprinkling of smoked paprika
1. Boil eggs. This is one instance where you want eggs that are at least four or five days old as opposed to straight from the farm, as truly fresh eggs are a beast to peel. Everyone seems to have a slightly different method for preparing hard-boiled eggs, but is the one I’ve been using for years and it does seem to produce reliably firm and golden results: place eggs in a medium to large saucepan, so that they form a single layer across the bottom. Fill the saucepan with enough cold water to completely cover the eggs. Add a pinch of salt (this should also ease peeling a bit). Set the pot over a medium flame and bring it to a boil. Once the water is boiling, remove the saucepan from the flame and cover it. Let sit, covered, for 12 minutes. Gently spoon the eggs into a large bowl, then fill the bowl with ice cold water to let the eggs chill. Once cool to the touch, you can either store the eggs in your refrigerator to use later (they should keep for 4-5 days) or proceed on to step 2.
2. Peel eggs and discard shells. Roughly chop the eggs — white and yolk — into 1/2 inch pieces, and drop into a medium bowl. Add mayonnaise, mustard powder, Worcestershire sauce, turmeric, and Tabasco. Stir until combined and creamy, though make sure to be gentle so that the mixture maintains a chunky texture.
3. For sandwiches, toast 8 slices of whole grain or rye bread. Spread 4 slices with 3 tablespoons each of egg salad. Sprinkle with smoked paprika and top with a second slice of toast. For canapes, spoon 1 1/2 teaspoons of egg salad onto a whole wheat cracker or toast point. Sprinkle with smoked paprika. And, serve.