This classic dish with a spicy twist of Old Bay® Hot Sauce and the mash up of the ubiquitous deviled egg. Creates a game changer of the unexpected on any menu.
Deviled Egg Filling
- Press peeled eggs through a fine mesh sieve. Place in a bowl and combine with softened cream cheese, mayonnaise, OLD BAY® Hot Sauce and mustard. Whisk until well mixed and smooth.
- Place in a pastry bag with a star tip, and reserve for service.
- In a bowl whisk OLD BAY® Hot Sauce into beaten eggs. Combine breadcrumbs with OLD BAY® Seasoning in a bowl.
- Divide sausage meat into 4 oz balls. Press each ball into a flatten patty with a thickness of about ⅓ inch.
- Place hardboiled egg in the middle of each patty and wrap patty around egg. Smooth the surface of the sausage to form an even layer.
- Gently dip each sausage-wrapped egg into the beaten egg mixture, fully coating. Next, coat each egg in the breadcrumb mixture to cover completely. Place scotch eggs on a parchment-lined baking sheet. Cover and refrigerate until service.
- Set fryer to 350°F and oven to 325°F. For each serving, fry the Scotch Egg until crispy and golden on the outside, then transfer to a sizzle platter and finish in the oven.
- Carefully cut Scotch Egg in half, pipe the filling on top of the yolk, drizzle with extra OLD BAY® Hot Sauce and sprinkle with OLD BAY® Seasoning. Service hot.
Hard Boiled Eggs Tips: Bring a medium saucepan of salted water to boil over high heat. When the water is boiling lower eggs into boiling water with a slotted spoon. Boil eggs for 4 to 6 minutes (4 minutes for runny yolks, 6 minutes for creamy yolks). Fill a bowl with ice, cold water, and salt. When the eggs are done boiling, transfer to the ice water bath and let cool. Once cool, dry the eggs and carefully peel.