Air Fried Scotch Eggs with Remoulade Sauce

My Scotch Eggs with homemade Remoulade Sauce are a must-try! Picture perfectly seasoned sausage-wrapped eggs coated in a crunchy breadcrumb crust, then air-fried to perfection. Paired with remoulade sauce, these are perfect for breakfast, brunch, or even as a shared appetizer.

If you love hearty, pub-style dishes, check out my Midwest Meets Texas Chili or my Kansas City Steakhouse Soup

They’re not just for breakfast! These savory, sausage-covered eggs are a wonderful treat any time of day.  I make these in the air fryer for a lot less mess, but you can also deep fry them.  They are great all by themselves, but I love to dip them into this delicious remoulade sauce.  Serve with fresh fruit or a green salad for a complete meal.

Why You’ll Love This Recipe

• A crisp golden breadcrumb crust and a tender inside. What’s not to love?
• No deep-frying required = no greasy fingers.
• You will love them for breakfast, lunch, or as a protein-packed snack!

Ingredients Needed

For the Remoulade Sauce

• Mayonnaise: The base of the sauce. Can be swapped with light Mayo for a lighter option.
• Horseradish: Adds a bit of heat. Dijon mustard might work as a substitute but it won’t be the same.
• Hot Sauce: Your favorite brand.
• Paprika: Smoked Spanish paprika tastes best. wap with cayenne for more heat.
• Garlic: Garlic powder can be used in a pinch.
• Green Onion: Chives work too.
• Lemon Juice: Brightens up the sauce. Lime juice or some vinegar can be used instead.

For the Eggs:

• Hardboiled Eggs: From Happy Chicken! Medium-boiled eggs if you prefer a softer center.
• Pork Sausage: Choose the seasoning you like. Organic is best. Turkey or chicken sausage can be used as a leaner option.
• Dried Bread Crumbs: For a crispy coating. Panko breadcrumbs make the coating extra crunchy.
• Flour: Helps the breading stick. You can use gluten-free.
• Eggs: Binds the coating.

How to Make Scotch Eggs with Remoulade Sauce

These crispy, protein-packed eggs are easier to make than you think! For the full printable recipe, check out the recipe card at the end of this post.

1. Remoulade Sauce: To make the remoulade sauce, whisk all ingredients together in a small bowl. Cover and refrigerate until ready to serve.
2. Scotch Eggs: Place dried bread crumbs, flour, and beaten eggs in separate, shallow dishes.
3. Divide pork sausage into six pieces. Flatten one piece of sausage, place one egg in the middle of the patty, and form the sausage around the egg. Repeat with remaining eggs/sausage.

4. Coat each sausage-covered egg with flour, then coat with beaten egg, and then roll in breadcrumbs to cover evenly.
5. Preheat air fryer to 400F. Place coated eggs on parchment paper and place in preheated air fryer. Cook for 15-18 minutes until the sausage is cooked through and the coating is brown and crispy.

Helpful Tips

• When coating the eggs with sausage mix, ensure there are no gaps.
• Use Japanese panko breadcrumbs instead of regular breadcrumbs for that extra crunch.
• Evers Air Fryer heats differently so you might want to check for doneness at the 15-minute mark.
• Lining your air fryer basket with some parchment paper is the best way to keep your air fryer basket clean.
• For an extra golden brown crust, spray the eggs with some cooking spray before air frying.

Storage Information

• Refrigerator: Store any leftovers in the back of your fridge in an airtight container for up to 3 days.
• Freezer: You could freeze uncooked, breaded Scotch Eggs for up to 2 months. I have not Cooked them from frozen, but I imagine you would have to add a few extra minutes. Start with 3-4 minutes more, then check for doneness and add more time if needed.
• Make Ahead: Boil and peel your eggs and prepare the remoulade sauce up to 2 days in advance.

Serving Suggestions

• For breakfast : Pair them with crispy hash browns, and some greens for a hearty start to the day.
• As a snack: Serve warm or cold with remoulade sauce or Dijon mustard for dipping.
• As a salad topping: Serve over a Tossed Salad, a simple arugula or spinach salad.

Variations

• Mexican Scotch Eggs: Coat the eggs in crushed tortilla chips instead of breadcrumbs. Serve sprinkled with chopped cilantro.
• Add herbs: Add some dried fresh chopped herbs to the sausage mix before coating the eggs with it.
• Make it spicy: Either use spicy sausage or add some chili powder or/and cayenne pepper to the sausage mix.

Frequently Asked Questions

More Savory Breakfast Recipes To Try

• Salsa Breakfast Casserole
• Cheddar Bay Breakfast Biscuits
• Avocado Toast – Two Ways