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Smoked Scotch Eggs

30

1

Hickory

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.

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  • 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

  • 5

    Place the eggs directly on the grill grates, close the lid, and smoke for 1 hour.
  • 6

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

    375 ˚F

  • 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.
  • 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

    • As Needed Pickles, for serving

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