Spicy Superbowl Scotch Eggs with Sriracha Mayo


Superbowl Scotch Eggs with Sriracha Mayo Stitches

Superbowl Scotch Eggs with Sriracha Mayo Stitches

I made Scotch eggs for the very first time just a few weeks ago, using a recipe from Melissa Joulwan’s outstanding cookbook “Well Fed” and was immediately struck by how much they resemble adorable little footballs. A roommate suggesting finding a way to put stitches on them, and a Superbowl recipe was born. As an entree, one ‘football’ per person would totally suffice, but if you’re having a lot of munchies during the big game, half an egg per person is probably plenty – they’re very hefty little numbers.

I mixed up Melissa’s recipe to make it a little spicier and added some sriracha mayo (shown just as stitching here; you’ll probably want a little more to dip). The mayo was also from “Well Fed”, and the sriracha was Nom Nom Paleo’s homemade fabulousness, but feel free to use any you like and have on hand. Game on!


1 pound ground beef
1 pound ground pork
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1/4 cup flat-leaf parsley, finely chopped
1 1/2 teaspoons salt
8 hard-boiled eggs, peeled

Preheat oven to 375. Mix together beef and pork in a mixing bowl with all seasonings, kneading by hand until well-combined. Roll mixture into 8 balls. One at a time, flatten each ball into a patty. Place an egg in the center  and close the meat around it. This takes just a little rolling and squeezing.

Place finished eggs onto a baking sheet lined with parchment or foil. Bake for 25 to 30 minutes. Let cool a bit before serving, whether handing out whole or divided up in halves. They also keep well to be served cold; Melissa Joulwan pointed out that they have a proud history as picnic basket fare on the English countryside.


Approximately 1 cup mayonnaise
Approximately 2 tablespoons sriracha (or other chili sauce)

I hesitate to even write out a recipe, because the amount you prefer and the proportion of spiciness are both so highly individual, but I’ll say a good ratio to start with is about 2 tablespoons of mayo to each teaspoon of sriracha. Stir them up together, taste and adjust! Feel free to decorate with some stitching via a squeeze bottle, but it’ll be just as tasty dolloped on top of each half with a spoon.

— posted by Anne


  1. says

    It never occurred to me to make ~baked~ scotch eggs! I’m so used to the idea of deep frying them, I’ve never even though about making them at home (small kitchen + deep fry = ungodly greasy cleanup).
    Now baked, that’s brilliant. I may even add some mushrooms to the meat sausage layer, or other ingredients. So smart. Thank you!


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