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Smoked Scotch Eggs

Smoked Scotch Eggs

By Traeger Kitchen

Scotch eggs are usually deep-fried, but our recipe offers a healthier and more flavorful alternative. Just smoke hard boiled eggs, wrap them in sausage, then bake them on the Traeger for a wood-fired finish.

Prep Time

30 Minutes

Cook Time

1 Hours




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Units of Measurement:
1/2 Cup all-purpose flour
4 Teaspoon Traeger Pork & Poultry Rub, divided
4 Hard-boiled eggs, peeled
1 Pound seasoned bulk sausage, such as Jimmy Dean, or Bob Evans
1 Egg, beaten in a shallow dish
1 Cup dry bread crumbs, plus more if needed
1 Cup Mayonnaise
1/4 Cup Dijon mustard
Green leaf lettuce, for serving
Pickles, for serving


  • 1

    In a small shallow dish, add the flour and 2 teaspoons of the Traeger Pork & Poultry Rub and stir to combine. Wet the eggs with water and roll in the seasoned flour to lightly coat.

    • 1/2 Cup all-purpose flour

    • 4 Teaspoon Traeger Pork & Poultry Rub, divided

    • 4  Hard-boiled eggs, peeled

  • 2

    Wet your hands and divide the sausage into 4 equal-size balls. Flatten each ball into an oval. Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary.

    • 1 Pound seasoned bulk sausage, such as Jimmy Dean, or Bob Evans

  • 3

    Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then dredge in the bread crumbs. Refrigerate the eggs, uncovered, for 1 to 2 hours.

    • 1  Egg, beaten in a shallow dish

    • 1 Cup dry bread crumbs, plus more if needed

  • 4

    When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    180 ˚F / 82 ˚C

    Super Smoke

  • 5

    Place the eggs directly on the grill grates, close the lid, and smoke for 1 hour.

    180 ˚F / 82 ˚C

    Super Smoke

  • 6

    Remove the eggs from the grill and set aside. Increase the grill temperature to 375°F.

    375 ˚F / 191 ˚C

  • 7

    Return the eggs to the grill grates and cook for 30 minutes, until the outside is golden brown and the sausage is fully cooked.

    375 ˚F / 191 ˚C

  • 8

    Make the dipping sauce. In a small bowl, combine the mayonnaise, mustard, and remaining 2 teaspoons of Traeger Pork and Poultry Rub and mix well.

    • 1 Cup Mayonnaise

    • 1/4 Cup Dijon mustard

  • 9

    Remove the eggs from the grill and allow them to cool for a few minutes. Slice each egg into quarters with a sharp knife. Line a serving plate with leaf lettuce. Arrange the quartered eggs on the serving plate accompanied by the dipping sauce, and pickles if desired. Enjoy!

    •  Green leaf lettuce, for serving

    •  Pickles, for serving

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