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Scotch Eggs



Prep Time

20 min

Cook Time

30 min


If you haven’t heard of Scotch Eggs then you have been missing out! Dip, or drizzle on, this homemade dijon sauce and it may just be the perfect bite. You need to make these ASAP!


  • 1 lb Coleman Ground Pork
  • 1 tsp each: dried parsley, garlic powder, onion powder
  • 1/2 tsp each: salt, black pepper, fennel seed, paprika
  • 6 hardboiled eggs, shells removed
  • 1/2 c. All purpose flour
  • 2 eggs, whisked
  • 1 1/2 c. Panko bread crumbs
  • 1 qt canola oil

Dijon Sauce

  • 1/4 c. Mayo
  • 1 tbsp Dijon mustard
  • 2 tbsp Honey
  • 1 tsp White wine vinegar
  • Pinch salt
  • Fresh cracked Pepper

The Home Chef Momma

Meet Jenn, The Home Chef Momma!

Jenn is a loving wife, mom to 3 littles, a rescue named Bernard, and a passionate home chef. Her focus is on creating a well-rounded relationship with food, bringing you a delightful mix of savory, sweet, nourishing, indulgent, and sourdough recipes.


In a medium pot, add oil and bring heat to medium (oil needs to be around 375F, you can use a candy thermometer for this).
In a medium bowl, mix together ground pork and spices. Then divide equally into 6 equal round portions. On the counter, lay down a piece of plastic wrap and place one piece of the pork in the center. Use another piece of plastic wrap and lay it on top of the pork. Press down with the palm of your hand to completely flatten the pork. Place a hardboiled egg in the center and then remove the top piece of plastic wrap. Wrap the egg in the pork by wrapping it up in the plastic wrap and then ensuring all sides of the egg are covered. Set aside and repeat with remaining pork and eggs.
Line up small to medium bowls and add flour to one, whisked eggs to the other and then panko to the last bowl. Coat the pork in flour first then dip in the egg and finally the panko, making sure all edges are coated. Set aside and repeat with remaining eggs.
When oil is ready (take a piece of the breadcrumbs and put it in the oil it should sizzle), carefully add 1-2 scotch eggs at a time. Turning occasionally to ensure all sides are browned (if it seems like it browning too fast then take a little heat off). Each egg takes about 6-7 minutes in the oil. Remove with a slotted spoon and place on a paper towel lined plate. Repeat with remaining eggs until all are cooked.
Once cooked, whisk together all the ingredients for the sauce. Serve over a bed of greens and Enjoy!

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