Skip to main content
Main

Stuffed Eggs

Hard-boiled eggs filled with a mustard, butter, ham or chicken mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Mustard and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare

  1. Remove the shells from the eggs and cut them lengthwise.

  2. Take out the yolks and mash them into a smooth paste with the mustard and butter.

Fill

  1. Add the ham or chicken, salt, and pepper, and mix thoroughly.

  2. Fill the hollowed egg whites with the mixture.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  2. Mustard + hamtop 14% of all pairs
    Smell alikelow
    Cooked together747 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Egg whites form the shell, and the yolks become the creamy filling.
Butter
Adds fat to the yolks, making the filling smooth and rich.
Mustard
Adds sharp, tangy flavour that balances the richness of the yolks.
Cold boiled ham or chicken
Adds savoury body and texture to the yolk filling.

The step that matters

Mash the yolks smooth before adding the rest. Yolks mashed with butter and mustard into a smooth paste blend evenly with the other filling ingredients. Lumps left in the yolks will not mix well and can give an uneven texture.

Swap the mustard

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

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

Fit is the average pairing score against egg, ham, butter, pepper. 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.

More deviled eggs recipes

on Toast 3 See all 151 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes