Skip to main content

Horseradish Deviled Eggs

By epicurious · From Open Recipes · 7 ingredients
Jump to recipe ↓

Why it works: Egg and horseradish work together. They rank in the top 18% of all ingredient pairs, and 563 recipes mention both. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

The recipe

Makes 24

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Egg + horseradishtop 18% of all pairs
    Aroma overlaplow
    Mentioned together563 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Horseradish + mustardtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,813 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Champagne + mustardtop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together25 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + champagnetop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together164 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Egg + mustardtop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together8,549 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (egg, horseradish, champagne):

  1. Mustardthe original
  2. Shallotabout as good a flavor fit

Fit is the average pairing score against egg, horseradish, champagne. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).