Scotch Eggs with Mustard Sauce

Scotch Eggs with Mustard Sauce


"Scotch Eggs are part of the traditional Scots breakfast, which also includes porridge, bacon, fried egg, sausage, black, white and fruit puddings and hot baps and jam. They are also sufficiently versatile to be served hot with gravy at teatime, or cold as a snack."


30 m servings 860 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 860 kcal
  • 43%
  • Fat:
  • 78.6 g
  • 121%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 294 mg
  • 98%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

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  1. To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.
  2. Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.
  5. Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Your rating



  1. 48 Ratings


Karen, I tried your version of these eggs and it is very good. I make mine a bit different, but they're from my grandmothers recipe and she's an Irish woman. We've been making these for years. E...

see that grey ring around the egg well i got the solution to that. to get that grey ring around the egg you have to put the eggs under running cold water for 5 min when they are cooked then cont...

I followed the recipe up to cover eggs with sausage but then I baked mine in an oven 325° for about 30 minutes and we liked them like that. Another way to get rid of the gray ring is to steam th...

This recipe is very similar to my Grandmother's. She taught us a little trick to get the sausage to adhere to the egg. Roll the dry egg in a little flour before molding sausage to egg. Works won...

Rave of the Christmas Eve party! Delicious! The only trouble I had was getting the sausage cooked through. I think the oil was too hot and browned the bread crumbs too quickly. I ended up just...

This recipe is delicious as written! It will also be fun to play with the ingredients as well. Update - interesting... I had made this recipe and rated it accordingly, as stated here. I then had...

Good appetizer. My friend Mary loves these. Can be baked instead of fried. Do not omit the mustard sauce! It makes this dish pop!

IMPORTANT PREP TIP: DRY the peeled eggs before wrapping them in sausage. You won't have to chase them around the kitchen when they come squirting out of the wrap when you squeeze. I LOVE this ...

Holy WOW! I had some friends in from London and I made these as an appetizer. They went nuts! They said these were BY FAR the best Scotch Eggs they had ever eaten. Even better than the ones they...