Paleo Scotch Eggs

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6 Paleo Scotch Eggs
Total Carbs: 0.67g
Author: Libby Jenkinson



  • Place eggs in cold water, bring to the boil. Once boiling, boil the eggs for 4 minutes. Drain the saucepan of hot water, then immediately cover the eggs in cold water so they will be cool enough to be peeled.
  • Peel the eggs and pat dry with kitchen paper. This will let the pork mince mixture to stick to the egg easier.
  • Mix the pork mince with whichever herbs and spices you like.
  • Get a small handful of the pork mince and flatten it in your hand, almost like making a very thin hamburger pattie. Place the egg onto the mince and slowly work the mince around the egg, massaging the mince to completely cover the egg.
  • Place all the Paleo Scotch Eggs in a oiled baking tray, and cook for 30 minutes at 180C/350F.


For most recipes, I use high fat meats, but Paleo scotch eggs hold together better if you use lean meat, otherwise the fat melts/renders out and the pork casing may split.
Serving: 1Scotch Egg | Calories: 169kcal | Carbohydrates: 0.67g | Protein: 23.1g | Fat: 8.2g | Sugar: 0.49g