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Deviled Scotch Egg Recipe

Deviled Scotch Egg
How to make Deviled Scotch Egg

About Deviled Scotch Egg Recipe: Full boiled eggs wrapped with herbed mashed potatoes and spices and a deviled egg yolk., deviled scotch eggs are perfect starter or breakfast dish to prepare at home.

  • Total Cook Time1 hr 35 mins
  • Prep Time 10 mins
  • Cook Time1 hr 25 mins
  • Recipe Servings6
  • Medium

Ingredients of Deviled Scotch Egg

  • 800 gms lamb mince
  • 15 gms rosemary
  • 15 gms thyme
  • 6 large eggs (hard-boiled, shells removed)
  • 150 gms all purpose flour
  • 2 Eggs (lightly beaten)
  • 170 gms panko
  • Peanut oil (for frying)
  • to taste salt
  • 3 gms black pepper
  • For the deviling process:
  • 60 gms mayonnaise
  • 5 ml apple cider vinegar
  • 5 gms english mustard
  • 2 gms salt
  • A dash of black pepper
  • paprika and olive powder

How to Make Deviled Scotch Egg

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Prepare scotch eggs:

1.
Heat peanut oil in a deep fryer to 365° F.
2.
Cover a flat tray with large sheet of waxed paper.
3.
Mix the mince with rosemary and thyme.
4.
Divide the mince into six equal portions.
5.
Flatten the mince into thin circles.
6.
Place an egg in the center of each round. Enclose each egg completely in the mince.
7.
Dredge the mince-coated eggs in flour.
8.
Dip them in the raw egg and then roll them in the panko until they are entirely coated.
9.
Fry scotch eggs two at a time for 10 minutes.
10.
Transfer To Paper Towels And Allow To Cool To Touch.

To Devil them:

1.
Halve the scotch eggs lengthwise and remove the yolks.
2.
Mash the yolks with a fork and then place them in the bowl of a stand mixer.
3.
Add the mayonnaise, vinegar, mustard, salt and pepper and mix until smooth.
4.
Using a pastry bag or sandwich bag with an end snipped off.
5.
Pipe the yolk mixture back into the scotch eggs.
6.
Garnish with paprika and olive powder.

Key Ingredients: lamb mince, rosemary, thyme, eggs (hard-boiled, shells removed), all purpose flour, Eggs (lightly beaten), panko, Peanut oil (for frying), salt, black pepper, mayonnaise, apple cider vinegar, english mustard, salt, A dash of black pepper, paprika and olive powder

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