Scotch deviled eggs from the Airfryer
Not in the mood for all that sweet Easter fuss? Add some spice to the Easter holidays and serve your guests a spicy surprise. This hybrid snack – a cross between a Scotch egg and deviled eggs – gives your Easter brunch exactly the kick it needs.
Scotch eggs are a classic pub snack: a soft-boiled egg hidden inside a deep-fried meatball. You know stuffed eggs, but when you add something spicy to the yolk, such as Tabasco or chili flakes, and then sprinkle paprika over them, they’re called deviled eggs.
In this recipe, the Scotch eggs are filled like deviled eggs, and instead of deep-frying them, we make them in the Airfryer: just as deliciously crisp, easy to keep warm, convenient for large groups, no deep-frying smell in your kitchen and above all: just a little healthier. Your coronary artery will be happy too.
Tip: did you know that you can also cook eggs in the Airfryer?
Method:
1. Preheat the Airfryer to 150 degrees.
2. Boil six eggs for 9 minutes, then plunge them into ice-cold water, peel them and set them aside for a moment.
3. Mix the minced meat with the bacon, breadcrumbs, parsley, mustard, nutmeg, salt and pepper in a bowl. Divide the meat into six balls and shape them into something resembling burgers.
4. Roll an egg in the flour, place it in the centre of the burger and shape it into a ball. Make sure the egg is completely covered. Repeat with all the eggs, then roll the balls through the flour again.
5. Beat the remaining two eggs, roll the balls through them and finally roll them through the panko/breadcrumbs. Bake them in the Airfryer at 150 degrees for 15 minutes, until golden brown.
6. Cut the eggs in half, remove the yolks and place them in a bowl. Mix the yolks with the mayonnaise, Dijon mustard, paprika, vinegar and Tabasco, and beat with a wooden spoon until smooth.
7. Put the mixture into a piping bag and use it to fill the hollows in the egg halves. Sprinkle with (smoked) paprika or cayenne pepper to taste, and optionally add some chives.
