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Anchovy Eoqs

Hard‑boiled eggs filled with yolk, mayonnaise, and anchovy, topped with anchovies and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Anchovy Eoqs

Ingredients

Directions

Prepare the filling

  1. Cut the hard-boiled eggs in half lengthwise and remove the yolks.

  2. Mash the yolks and mix with mayonnaise and anchovy trimmings.

Assemble and serve

  1. Fill the egg halves with the yolk mixture, covering the top.

  2. Place two trimmed anchovies across the top of each egg half.

  3. Slice a small piece from the bottom of each egg half to make them stand firm.

  4. Garnish with parsley and serve as a first course.

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. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Hard-boiled eggs
Provide the white shells that hold the creamy yolk filling.
Mayonnaise dressing
Binds the mashed yolks into a smooth, spreadable filling with added moisture and richness.
Anchovies
Add a salty, savoury flavour to the yolk filling and the topping.

The step that matters

Slicing the base of each egg half. Cutting a thin slice from the rounded bottom gives each half a flat surface so it sits steadily. Cut only a small piece, since removing too much exposes 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.

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