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Stuffed Eggs

A dish of hard‑boiled eggs filled with a seasoned yolk mixture and optional fillings, served hot or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Mustard and onion match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Cut the hard-boiled eggs in half lengthwise without breaking the whites.

  2. Scoop out the yolks and mash them into a paste.

  3. Moisten the yolk paste with melted butter, olive oil, gravy, cream sauce, stock, or a raw egg.

  4. Add an equal amount of minced meat, fish, cheese, truffles, or mushrooms to the yolk paste.

  5. Season the mixture with salt, pepper, mustard, onion, and curry powder to taste.

  6. Mix everything well together.

Fill and serve

  1. Fill the egg whites with the mixture and press them together.

  2. If desired, scoop out more of the whites to hold additional filling.

  3. If there is leftover filling, cover the eggs, roll them in raw egg, and coat with breadcrumbs before frying.

  4. Serve the stuffed eggs hot with various sauces or cold with lettuce and dressing.

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. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  2. Olive + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

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

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

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

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

What each ingredient does

Hard-boiled eggs
The whites form the shell that holds the filling, and the yolks become the base of the filling.
Egg yolks
Mashed into a paste, they give the filling its rich, creamy body.
Melted butter
Adds fat and moisture, making the yolk paste softer and richer in flavour.
Olive oil or gravy
Moistens the yolk paste, adding fat or savoury flavour and keeping the filling smooth.
Minced meat, fish, cheese, truffles, or mushrooms
Adds savoury bulk and flavour to the yolk paste, balancing its richness.
Raw egg
Binds the filling and, when used as a coating, helps breadcrumbs stick before frying.

The step that matters

Cutting the eggs lengthwise without breaking the whites. Whites are delicate and tear easily when hot or overcooked, so a clean cut keeps them intact to hold the filling. Firm, fully cooked eggs cut more cleanly than undercooked ones.

Swap the mustard

How well each one fits the dish's main ingredients (egg, butter, olive, cream, meat, pepper, onion):

  1. Potatofits better
  2. Capsicumfits better
  3. Spinachfits about as well
  4. Mustardthe original

Fit is the average pairing score against egg, butter, olive, cream, meat, pepper, onion. 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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