Scott’s Scotch Eggs


Prep Time: 15 Mins

Cook Time: 30 Mins

Makes: 8


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
¼ cup reduced fat mayonnaise
2 Tbsp. Dijon mustard


  1. PREHEAToven 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.


  1. DIPsausage 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.


  1. MIXreduced-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.

Nutrition Info

Per serving: ¼ 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.

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