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Stuffed Eggs

Deviled eggs are hard-boiled eggs filled with a seasoned yolk mixture of pepper, salt, mustard, and chopped chicken or ham.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Boil the eggs hard and remove the shells.

  2. Cut the eggs in half and remove the yolks.

  3. Mix the yolks with pepper, salt, dry mustard, and chopped chicken or ham.

  4. Stuff the egg whites with the yolk mixture and smooth the tops.

Finish and serve

  1. For picnics, wrap the stuffed eggs in tissue paper.

  2. For home use, dip the stuffed eggs in beaten egg and coat with breadcrumbs.

  3. Fry the eggs in boiling oil or lard until browned, then drain.

  4. Garnish with parsley before serving.

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.

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

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

  2. Mustard + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mustard + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,192 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  5. Pepper + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Eggs
Whites set to hold the filling, and yolks make the rich, creamy base.
Dry mustard
Adds a sharp, pungent flavour that cuts the richness of the yolks.
Chicken or ham
Adds savoury meaty flavour and body to the yolk filling.

The step that matters

Fry the eggs in boiling oil or lard until browned, then drain.. Frying hot fat browns the breadcrumb coating quickly, so the filling inside stays cool and is not overheated. Draining removes excess oil so the coating stays crisp rather than greasy.

Swap the mustard

How well each one fits the dish's main ingredients (egg, pepper, chicken, parsley):

  1. Capsicumfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Mustardthe original

Fit is the average pairing score against egg, pepper, chicken, parsley. 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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