Deviled Scotch Eggs yield: 12 Deviled Scotch Eggs Ingredients: 1 1/2 lb. bulk sausage country-style or herbed would work just fine. 6 hard-boiled large eggs-shells removed 1/2 Cup all-purpose flour 2 raw eggs, beaten lightly 1 Cup Panko Peanut oil for deep-frying For the Deviling Process: 1/4 Cup Mayonnaise 1 teaspoon Apple Cider Vinegar 1 teaspoon Coleman’s English Mustard 1/8 Teaspoon salt dash of black pepper paprika and crumbled bacon to garnish Directions: For the Scotch Eggs: Heat peanut oil in a deep fryer to 365° F. Cover counter top with large sheet of waxed paper. Divide the sausage into six equal portions. Flatten the sausage into thin circles. Place an egg in the center of each round. Enclose each egg completely in the sausage. Dredge the sausage-coated eggs in flour, dip them in the raw egg and then roll them in the Panko until they are entirely coated. Fry Scotch Eggs two at a time for 10 minutes. Transfer to paper towels and allow to cool to touch. To Devil them: Halve the Scotch Eggs lengthwise and remove the yolks. Mash the yolks with a fork and then place them in the bowl of a stand mixer. Add the mayonnaise, vinegar, mustard, salt and pepper and mix until smooth. Using a pastry bag or sandwich bag with an end snipped off, pipe the yolk mixture back into the Scotch Eggs. Garnish with paprika and bacon crumbles. Enjoy!
Posted on: Mon, 24 Nov 2014 08:30:28 +0000
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