Scott’s Scotch Eggs

Scott's Scotch Eggs
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  • Ingredients
    1 lb. bulk Italian-style turkey sausage
    8 hard-boiled EGGS
    1 EGG, beaten
    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: 1/4 recipe

    Calories: 520

    Total fat: 26 g
    Saturated fat: 6 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 6 g

    Cholesterol: 465 mg
    Sodium: 1050 mg
    Carbohydrates: 28 g
    Protein: 41 g
    Sugar: 3 g
    Vitamin A: 169 mcg
    Vitamin D: 2 mcg
    Folate: 130 mcg
    Calcium: 79 mg
    Iron: 3 mg
    Potassium: 1355 mg
    Choline: 375 mg

    This recipe is an excellent source of protein, choline, folate and potassium and a good source of vitamin A and vitamin D.


  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.