Egg Salad

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. Parsley + lemontop 1% of all pairs
   Smell alikestrong
   Cooked together14,037 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

2. Onion + garlictop 1% of all pairs
   Smell alikestrong
   Cooked together29,058 recipes

   Shared aroma: furaneol (caramel, strawberry).

3. Parsley + watercresstop 2% of all pairs
   Smell alikestrong
   Cooked together469 recipes

   Shared aroma: coumarin (sweet, hay).

4. Lemon + watercresstop 3% of all pairs
   Smell alikestrong
   Cooked together579 recipes

   Shared aroma: coumarin (sweet, hay).

5. Garlic + parsleytop 4% of all pairs
   Smell alikestrong
   Cooked together9,308 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Hard-boiled eggs

Chopped finely, they form the body and creamy texture of the salad.

Lemon juice

Adds acidity that brightens the rich egg and balances its flavour.

Garlic

Contributes a sharp, aromatic pungency that carries through the mixed salad.

Onions

Add a sharp, savoury bite and aroma to the eggs.

Green or red chili

Adds heat and a fresh, pungent note to the salad.

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (egg, onion, garlic, parsley, lemon, watercress, bread):

1. Capersbetter flavor fit
2. Thymebetter flavor fit
3. Tarragonbetter flavor fit
4. Clovethe original

Fit is the average pairing score against egg, onion, garlic, parsley, lemon, watercress, bread. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).