← All recipes

🍽️ Crispy Scotch Eggs with Homemade Remoulade

569 kcal · 30 min · 4 servings

Ingredients

• dill, fresh 30 g
• eggs 8 pcs.
• garlic cloves 1 pc.
• onions, yellow 1 pc.
• mountain cheese 80 g
• pork mince 700 g
• salt pinch
• pepper, black ground pinch
• breadcrumbs 30 g
• pickles 100 g
• apples, green 2 pcs.
• parsley, fresh 20 g
• mayonnaise 150 g

Instructions

1. 1. Fill a pot with about 2 liters of water and bring it to a boil. Cover the pot.
2. 2. Preheat the oven to 180 degrees Celsius (conventional fan setting).
3. 3. Wash the dill thoroughly and pat it dry.
4. 4. Remove the thick stems from the dill and finely chop the leaves.
5. 5. Boil the eggs in the hot water for about 10 minutes until they are hard-boiled.
6. 6. Immediately rinse the boiled eggs under cold water to stop the cooking process.
7. 7. Carefully peel the cooled eggs and set them aside.
8. 8. Halve the garlic and onions and peel them.
9. 9. Dice the garlic and half of the onions very finely.
10. 10. Remove the rind from the mountain cheese and grate it finely.
11. 11. Place the minced meat, grated cheese, garlic, diced onion, chopped dill, salt, and pepper into a large bowl.
12. 12. Mix all ingredients in the bowl thoroughly.
13. 13. If the mixture seems too wet, add some breadcrumbs until the consistency is right.
14. 14. Divide the minced meat mixture into 8 equal portions.
15. 15. Flatten each portion of minced meat on a work surface with a little breadcrumb coating.
16. 16. Wrap the minced meat slice around a peeled egg so that the meat completely encloses the egg.
17. 17. Place the wrapped eggs into the greased compartments of a muffin tin.
18. 18. Bake the Scotch Eggs in the preheated oven for about 25 to 30 minutes until golden brown.
19. 19. Place the pickles in a sieve and let them drain.
20. 20. Dice the drained pickles finely.
21. 21. Collect the drained pickle juice in a small container.
22. 22. Peel the apples, quarter them, and remove the core.
23. 23. Dice the cored apple pieces finely.
24. 24. Wash the parsley and pat it dry.
25. 25. Remove the thick stems from the parsley and finely chop the leaves.
26. 26. Place the chopped parsley, remaining dill, mayonnaise, and 2 to 3 tablespoons of pickle juice into a separate bowl.
27. 27. Mix the sauce ingredients well and adjust the seasoning to taste.
28. 28. Fold in the diced pickles, apples, and remaining onion into the sauce.
29. 29. Remove the Scotch Eggs from the oven.
30. 30. Serve the eggs lukewarm or cooled down together with the prepared remoulade.

Nutrition per serving

• kcal: 569
• Protein: 32 g · Fett/Fat: 42 g · Carbs: 24 g