Paleo Scotch Eggs

I first saw these in Well Fed Paleo during my last Whole 30, and we had them a few times, but I always felt they needed to be a bit different for me so I have adapted the recipe…


1lb free range/organic pork mince

6 free range eggs (I use duck eggs for these, they make it a bit extra special)

Ground flax meal – enough to cover a plate

For the pork mince spice mixture 1/2 tspn each of:

Garam masala






How to:

Preheat your oven to 200°C

Put your eggs in a pot to boil. I add a little salt and vinegar to the water as this apparently helps to prevent breakage and seepage from the eggs. Boil for 4 minutes.


Mix your spices together in a bowl.

Lay out your pork mince flat on a chopping board and sprinkle the spice mix all over.

Smoosh is together really well and until you’re sure the spices are right through the meat and lay it out flat again.

Once the eggs are done take them off the boil, drain and cover with cold water. Once they’re cool enough, peel the eggs. You want to make sure they are firm enough to handle but not so firm that they become rock hard in the oven later on.

Now comes the fiddly bit. Take roughly a sixth of your meat mix and wrap it gently around the egg. This will take a bit of time to get just right, but once you get used to it, it gets easier. Try to make sure the egg is completely covered with the meat evenly – no big clumps of meat anywhere.

Roll it in the flax meal (this creates a lovely breadcrumb-like coating) and place on a grease proof paper lined baking tray.


Repeat with the rest and bake in the oven for around 25-30 minutes.

Hurrah! Your ideal picnic item is ready! If you can’t wait until it cools to be added to the lunch box, dig in while it’s hot with some lovely home made mayo 🙂



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