Paleo Scotch Eggs

Paleo Scotch Eggs

If you haven’t read my interview with Emma of Paleo with Mrs P, check it out now. Diagnosed with diabetes just before her eighteenth birthday, Emma shares her story of how a paleo diet calmed her symptoms, as well as making her feel happier and healthier. Her website is dedicated to simple, healthy, nutritious recipes which are free from dairy, gluten, grains and refined sugar. Today, she is sharing her recipe for Paleo Scotch Eggs – how good do they look!

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Simple Paleo Scotch Eggs Recipe

Simple Paleo Scotch Eggs

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Author: Emma of Paleo with Mrs. P
Servings: 4
Course: Breakfast/Brunch
Cuisine: British
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4.50 from 2 votes
Calories: 650kcal
These scotch eggs are so simple to make and are meaty, filling and flavoursome. They would also be amazing cold, for a picnic or even in a lunch box. The ones I made were huge, so you could easily halve the recipe to make four smaller ones.


  • 6 sausages de-skinned, 100% organic meat – if possible
  • 1 teaspoon paprika
  • 1 pinch salt
  • 1 teaspoon sage
  • 1 pinch pepper
  • 2 tablespoons ground almonds I use the almond meal left over from my almond milk recipe
  • 100 g mixed seeds
  • 6 large eggs + 1 egg whisked in a separate bowl


  • Turn oven on to 180° C.
  • Place 4 large eggs in to boiling water for 6 minutes (medium eggs: 5 minutes, small eggs: 4 minutes). Take off heat and place in to ice-cold water whilst you carry on with the rest of the preparations.
  • In a blender, add the almond meal, pinch of salt and mixed seeds, blitz until coarse and crumbly, place aside
  • In the blender, add all sausage meat (make sure to de-skin beforehand), spices, salt and pepper, blend until fully combined and sticky.
  • Peel the cold eggs, gently as they will still be soft-boiled.
  • Now break sausage mixture in to 6 balls. Using the palm of your hand create a “cup” flat patty shape. Place one egg into the middle and work the sausage mixture around it making sure to fully seal all the sides.
  • Now, dip the ball in to the egg mix (1 whisked egg) and fully cover smoothing all the sides (this is how your meat and egg will stay bound)
  • Roll the ball straight in to the mixed seeds / almond mixture into a shallow frying pan over high heat.
  • Heat up about 1/2 cup olive oil and place scotch egg into the oil. Brown each side for around 1-2 minutes until golden brown, then place on to a baking sheet and bake for 5 – 6 minutes.
  • Serve straight away with homemade chutney, rocket and avocado.


Calories: 650kcal | Carbohydrates: 9g | Protein: 34g | Fat: 53g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 371mg | Sodium: 935mg | Potassium: 637mg | Fiber: 7g | Sugar: 1g | Vitamin A: 747IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 4mg
Keywords: Brunch, Egg recipes, pork sausage
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Paleo Scotch Eggs Recipe step by step

Find out more about Emma on her website, or connect with her on Facebook, Twitter, Instagram, and Pinterest.

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. 4 stars
    The only major thing I do differently for this recipe is, I roll the soft boiled eggs in almond flour mixed with a little bit of white pepper and salt before covering them in meat. It helps to adhere the meat to the egg easier.
    And adds a layer of flavor.
    Also, sometimes baked instead of fried.

  2. Thank you for a very interesting article. I greatly appreciate the time you take to do all the research to put together your posts. I especially enjoyed this one!!

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