Scotch Eggs with Creamy Mustard Sauce

Chive Salad Dressing

Getting Started

What you need

  • 4 eggs + one for breading
  • 3 slices of bacon cooked
  • 6 slices of Canadian Bacon
  • 1 cup bread crumbs (1/2 regular and 1/2 Panko)
  • 1/2 cup flour

For the sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 teaspoon dried celery seeds
  • Pinch of sugar
  • Salt and pepper to taste
  • 1 1/2 quarts vegetable oil



In a medium size sauce pan bring the eggs to a boil for 10 minutes; remove and place in a bowl of ice water.
Beat the extra egg and set aside
Mix the mayonnaise, mustard, celery seed, sugar, salt and pepper; set aside


Cook the bacon just slightly; do not crisp, you want it to have some soft fat. Chop the bacon and Canadian bacon together in a food processor.


Remove shells from eggs and roll in flour; then in the beaten egg; press the meat mixture around the egg and press into the crumbs


Gently lower the egg into the oil with a slotted spoon; fry at 350 degrees for 30-40 seconds or till just crisp Serve with the creamy mustard sauce