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Stuffed Eggs with Mayonnaise Sauce

A baked dish of hard‑boiled eggs filled with a mayonnaise‑based mixture of yolks, breadcrumbs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 with Mayonnaise Sauce

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Carefully remove the shells from the hard-boiled eggs.

  2. Cut the eggs in half lengthwise.

  3. Rub the yolks to a powder.

  4. Mix the powdered yolks with an equal amount of bread crumbs.

  5. Add milk, Parmesan, butter, chives, parsley, cayenne, salt, and pepper. Mix well.

  6. If the mixture is too dry, moisten with a little more milk.

Fill and bake

  1. Fill the egg whites with the mixture, rounding the tops.

  2. Place on a baking sheet and bake at 400°F (200°C) for about 5 minutes until lightly browned.

  3. Let cool.

Serve

  1. Serve with mayonnaise or tartar sauce, or serve hot with tomato sauce.

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. Chive + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Egg yolks
Their rubbed, powdered texture forms the creamy base of the filling.
Bread crumbs
Absorb moisture from the yolks and give the filling body and a firmer texture.
Milk
Moistens the dry crumb and yolk mixture so it becomes smooth and spreadable.
Parmesan cheese
Adds savory, salty flavour and a little browning on the baked tops.
Butter
Adds richness and fat, softening the filling and aiding browning in the oven.

The step that matters

Moisten the filling carefully. Crumbs keep absorbing liquid, so a dry filling can crumble, while too much milk makes it loose and hard to pipe. Adding milk gradually and checking the texture keeps it spoonable and holding its shape.

Swap the chive

How well each one fits the dish's main ingredients (egg, milk, bread, pepper, parmesan cheese, butter, parsley):

  1. Asparagusfits better
  2. Potatofits better
  3. Capsicumfits about as well
  4. Chivethe original

Fit is the average pairing score against egg, milk, bread, pepper, parmesan cheese, butter, 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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