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Paleo Scotch Eggs

Like biting into breakfast and love at the same time. Like a McMuffin without the Mc or Muffin. . . Fortuitously for me, my friend Cliff Etzel posted a picture of Paleo Scotch Eggs on his Facebook page the day before I was scrambling (pun intended) to think of something to bring to our next Bite Club event (Paleo Potluck). I pleaded for the recipe, he shared it, and not only was it easy to make, it was a sensation at the potluck! They didn’t last 10 minutes, with the biggest complaint being my not making enough for us to keep eating them. (I apologize for the pictures, I was in a rush to finish before the potluck, but they turned out so delicious, I hope you forgive me.)

Ingredients:

  • 8-10 hard boiled eggs. (See my Easy-Peel Hard or Soft Boiled Egg recipe for the steaming trick!)
  • 1 lb ground breakfast sausage (I used Beeler’s brand)
  • To make them deviled: enough mayonnaise to mix with the cooked egg yolks, plus mustard, salt, diced pickles, paprika or whatever other spices you want to add.  If you want to make homemade mayo (and why wouldn’t you?!) you will also need a lemon, an egg and a cup plus 1/4 cup of a mild oil (I use avocado oil) at room temperature, plus a mason jar and immersion blender.

Preparation:

  1. Preheat the oven to 375 degrees.
  2. Make your hard boiled eggs and peel them.
  3. Divide the ground sausage into equal portions.
  4. Press out the sausage to a large thin disc onto a silicone baking mat or waxed paper.

  5. Carefully lift the disc of sausage and wrap around each egg, molding and forming it around it and then pinching any thin areas closed until the egg is completely encased in the sausage.

  6. Bake for about 30-35 minutes until sausage is cooked and golden brown. (This baking time is a perfect time to whip up your mayo.)

  7. Cut them in half and you can just eat them like that!

  8. Or, you can take it a step further. To devil the eggs, scoop out the yolks, and mix in mayo, mustard to taste, plus diced pickles or onions or celery for crunch and cayenne or other pepper for heat (optional) and refill the eggs with a spoon, sprinkle with paprika or dill and serve! And watch in awe as they are devoured almost immediately.

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