Description
This recipe uses quail eggs, hence ‘mini’ eggs, and are the perfect finger food for a party. Crispy on the outside… tender on the inside. Scotch eggs made healthier in an air fryer.
Ingredients
- ½ cup Greek yogurt
- ¼ cup stone-ground mustard
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- ⅓ cup all-purpose flour
- 12 ounces spicy pork sausage
- 12 quail eggs, hard-boiled and peeled
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1 serving cooking spray
Instructions
- Combine yogurt
- mustard
- garlic powder
- and cayenne in a small bowl. Cover and refrigerate mustard dipping sauce until ready to use.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place flour on a flat plate. Divide sausage into 12 equal balls. Using your hands
- flatten each ball into a paper thin patty. Dust both sides of each patty with flour; the flour on one side will help the sausage adhere to the egg and the flour on the other side will keep the sausage from sticking to your hands.
- Shape each sausage patty around a hard-boiled quail egg
- making sure the egg is completely sealed inside. Dip each in the beaten egg and coat in bread crumbs.
- Spray the air fryer basket with nonstick cooking spray. Place 6 eggs in the basket and mist the tops with cooking spray. Cook for 8 minutes. Flip and spray again. Cook 6 additional minutes. Repeat with remaining eggs.
- To serve
- slice each egg in half and serve with mustard dipping sauce.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 12