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.