Name: Stuffed Eggs
Ingredients: ¼ teaspoon salt; ¼ teaspoon pepper; ½ cup mayonnaise; 2 tablespoons butter; paprika; parsley for garnish

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 ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

Cut the eggs in half and remove the yolks.
Mix the yolks with butter, salt, pepper, and mayonnaise.

Stuff and serve

Stuff the egg whites with the yolk mixture.
Sprinkle paprika over the stuffed eggs.
Garnish with parsley and serve cold.

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.

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.

Pepper + parsleytop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Butter + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

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

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

What each ingredient does

Mayonnaise: Adds moisture and creaminess, keeping the yolk filling smooth and soft.
Butter: Adds fat and richness, giving the filling a smoother, silkier texture.

“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.