Scott’s Scotch Eggs
Ingredients
reduced fat mayonnaise
Instructions
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Preheat oven to 425°F.
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Divide sausage into 8 equal portions.
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Flatten each slice on your palm and
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Wrap around hard-boiled egg.
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Press edges to seal.
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Repeat with remaining eggs.
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Dip sausage covered eggs in beaten egg; Roll in cracker crumbs.
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Place on baking sheet.
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Bake at 425°F for 10 minutes;
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Reduce heat to 375°F and bake for an additional 20 minutes.
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Mix reduced-fat mayonnaise and Dijon mustard; serve immediately.
Pro Tips
- 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.
