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Stuffed-Egg-and-Tomato Salad

A salad of hard‑boiled eggs filled with yolk, cucumber, anchovy, and mayonnaise, served on tomato halves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and anchovy are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,330 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Stuffed-Egg-and-Tomato Salad

Ingredients

Directions

Prepare the eggs

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

  2. Trim the rounded side of the egg halves so they stand level on halved tomatoes.

Make the filling

  1. Sift the yolks into a bowl and mix with the chopped cucumber and anchovies.

  2. Combine the mixture with mayonnaise dressing.

Assemble and serve

  1. Fill the egg halves with the mixture, rounding it on top.

  2. Serve on halved tomatoes.

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 + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Cucumber + anchovytop 19% of all pairs
    Smell alikemoderate
    Cooked together134 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cucumbertop 23% of all pairs
    Smell alikemoderate
    Cooked together2,346 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 base structure and the yolk filling that gives the salad its body.
Cucumber
Adds crisp texture and fresh moisture to the creamy yolk filling.
Anchovy fillets
Add a salty, savoury depth that stands out against the mild yolks.
Mayonnaise dressing
Binds the yolks, cucumber and anchovies together and adds richness and fat.

The step that matters

Sift the yolks into a bowl. Sifting breaks up the yolks into fine, even crumbs, so the filling mixes smoothly and holds together without lumps when combined with the dressing.

Swap the cucumber

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

  1. Asparagusfits better
  2. Chivefits better
  3. Spinachfits better
  4. Cucumberthe original

Fit is the average pairing score against egg, anchovy. 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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