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Eggs, Hot Deviled

Hard‑boiled eggs filled with a seasoned sauce of mustard, vinegar, and spices.

From an old cookbook · modernised transcription
By Chicago. Bethany union church. Woman's society. [from old catalog] · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Eggs, Hot Deviled

Ingredients

Directions

Prepare the eggs

  1. Hard-boil eggs, remove shells, cut in half lengthwise, remove yolks, season yolks with salt, pepper, mustard, and vinegar, replace in whites, set in a baking dish, pour over a medium white sauce.

Make the sauce

  1. Make sauce: heat one cup milk, tablespoon butter, one-fourth teaspoon salt, dash red pepper until it boils.

  2. Stir in a tablespoon of flour dissolved in a little milk.

  3. When it reaches cream-like thickness, add five hard-boiled eggs, minced, garnish with parsley.

  4. Mix chopped hard eggs in proportion of two eggs to one cup sauce.

Bake and serve

  1. Prepare buttered crumbs: dry stale bread in oven, roll, sift, and mix with one-fourth its volume melted butter.

  2. Cover with buttered crumbs and bake until brown on top.

Nutrition, whole recipe (rough)

697Calories
28 gProtein
15 gFat
111 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Chicago. Bethany union church. Woman's society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + teatop 15% of all pairs
    Smell alikemoderate
    Cooked together260 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whites give structure and the yolk mixture provides richness and body in the filling.
Flour
Thickens the milk sauce so it becomes cream-like and coats the eggs.
Milk
Forms the liquid base of the white sauce, adding moisture and a mild, creamy flavor.
Butter (in the method)
Adds richness to the white sauce and to the buttered crumbs, which help browning.

The step that matters

Thickening the white sauce. Flour must be fully dispersed in milk before it is stirred into the boiling sauce, and the sauce should be cooked until thickened. Lumps or undercooked flour leave a pasty taste and a thin, unstable sauce.

Swap the parsley

How well each one fits the dish's main ingredients (sauce, milk, pepper, flour, egg, tea):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Cardamomfits about as well
  4. Parsleythe original

Fit is the average pairing score against sauce, milk, pepper, flour, egg, tea. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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