Name: Mary Jordan
Ingredients: one tablespoon chopped pimento; one tablespoon mayonnaise; four hard cooked eggs; salt; pepper

Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mary Jordan

Ingredients

Directions

Chop finely the whites of hard boiled eggs.
Force the yolks through a potato ricer.
Mix yolks and whites, season with salt and pepper, and moisten with mayonnaise.
Spread mixture between thin slices of buttered bread.

Nutrition, whole recipe (rough)

84Calories

6 gProtein

5 gFat

2 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Pimento	not in our table	0

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

By Paidar, Marie, Mrs., [from old catalog] comp. 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.

Egg + peppertop 33% of all pairs

Smell alikelow

Cooked together50,580 recipes

Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Hard cooked eggs: Form the filling's main bulk, with yolks and whites giving contrasting texture.
Mayonnaise: Moistens the egg filling, binding it and adding richness.
Buttered bread (in the method): Provides the sandwich structure and a soft, fatty contrast to the filling.

“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.