Scott’s Scotch Eggs

Scott's Scotch Eggs
  • Cook Time

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  • Ingredients
    8 large hard-boiled EGGS
    1 large EGG, beaten
    1 lb. bulk Italian-style turkey sausage
    1 cup baked cheese cracker crumbs (or another cracker)
    Mustard Sauce
    1/4 cup reduced fat mayonnaise
    2 Tbsp. Dijon mustard

    Yields: 8 Servings

  • Nutritional Information

    Per serving: 1/8 recipe

    Calories: 258

    Total fat: 13 g
    Saturated fat: 3 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 4 g

    Cholesterol: 233 mg
    Sodium: 521 mg
    Carbohydrates: 14 g
    Fiber: 0 g
    Sugar: 1 g
    Protein: 20 g
    Vitamin A: 85 mcg
    Vitamin D: 1 mcg
    Folate: 65 mcg
    Choline: 188 mg
    Calcium: 39 mg
    Iron: 2 mg
    Potassium: 685 mg

    This recipe is an excellent source of choline and protein, and a good source of folate.

Directions

  1. PREHEAT oven to 425°F. DIVIDE sausage into 8 equal portions. FLATTEN each slice on your palm and WRAP around hard-boiled egg. PRESS edges to seal. REPEAT with remaining eggs.

  2. DIP sausage covered eggs in beaten egg; ROLL in cracker crumbs. PLACE on baking sheet. BAKE at 425°F for 10 minutes; REDUCE heat to 375°F and BAKE for an additional 20 minutes.

  3. MIX reduced-fat mayonnaise and Dijon mustard; SERVE immediately.

Insider Info

How to hard-boil eggs:

  • Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.
  • Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
  • Drain immediately and serve warm or cool completely under cold running water or in bowl of ice water, then refrigerate.
  • Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.