Hen House Party Eggs #RSC

“Ready, Set, Cook! Hidden Valley Contest Entry. I found an old recipe book about 30 years ago and it had the recipe for Scotch eggs in it. Being raised in the Souuth, I had never heard of them. When I started making them, people acted as if I had done something amazing. I started playing with the recipe, using different proteins and crumbs and I thought "Why not try a deviled egg?" These have been a big hit at my get-togethers ever since. The recipe may sound intimidating, but just think back to your Play Dough days and have fun. If I'm only serving appetizers, I serve two halves per person. If food is to follow, I serve one half.”
READY IN:
1hr
SERVES:
4-8
YIELD:
8 egg halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the pork with 1 teaspoon of the Original Ranch Dips mix and divide the pork into 4 portions. In a bowl, mix 1 1/2 teaspoons of the Original Ranch Dips mix with the bread crumbs. Flatten out a portion of the pork in your hand. Set a boiled egg in the center and press the pork around the egg, covering the egg completely. Dip the covered egg in the beaten egg and then roll it in the crumbs, coating well. Repeat with the rest of the boiled eggs and chill them for 15 minutes.
  2. Preheat the oven to 375. Bake the eggs on a sheet pan fitted with a rack. Bake for 30 minutes and cool.
  3. As soon as you can handle the eggs, cut them in half lengthwise. Spoon out the yolks and mash them with the last of the Original Ranch Dips mix, yogurt, mayonnaise, dijon, chives, dill, and pepper. Spoon or pipe them into the egg white cavities. Optional: garnish each egg with a couple of chive stems and a sprig of dill.

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