Paleo Scotch Eggs

Paleo Scotch Eggs

While technically, they are a “fork and knife” type of food, they certainly can be made into “finger food”as far as I’m concerned. Plus, they can be enjoyed warm or cold, which makes them the ultimate portable snack for those days when you’re on the go and you KNOW you’re going to need a little something to support you a few hours down the road!


  • 600g skinless, boneless chicken breasts 
  • 8 hard boiled eggs, peeled 
  • 3 cloves garlic, smashed
  • ½ red bell pepper, chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 2 tbsp fresh ginger, chopped
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 1 tbsp Dijon mustard
  • 1 tsp chipotle powder
  • 1 tsp Himalayan or fine sea salt
  • 1 tsp freshly cracked black pepper
  • ½ tsp ground fivespice
  • 1 tsp whole anise seeds
  • 1 tsp whole fennel seeds
  • 1 tbsp onion powder
  • 1 tbsp garlic powder


  1. Preheat the oven to 375F
  2. Lightly grease a muffin pan with coconut or olive oil; set aside.
  3. Add all the ingredients except chicken and hard boiled eggs to the bowl of your food processor and process until it reaches the consistency of a thick paste, about 1 minute.
  4. Add the chicken and process on pulse until the meat is finely ground and all the ingredients are completely incorporated. Divide into 8 equal portions.
  5. Lay a piece of plastic film onto your work surface and place one portion of meat right in the center. Flatten the meat into a roughly half inch thick circle, then place an egg in the middle.
  6. Gently slide your hand under the plastic wrap and lift the whole thing up. Use the plastic film to shape the meat around the egg until the egg is completely wrapped, then finish “shaping” it with your bare hands.
  7. Place the finished egg in the muffin pan and repeat process with the remaining eggs and meat.
  8. Place the Scotch eggs in the oven and set the timer for 25 minutes.
  9. After 25 minutes, take the pan out of the oven and carefully tilt it over the sink to drain the liquid that has accumulated in the cups.
  10. Place the pan back in the oven and continue cooking the eggs for an additional 5 minutes, or until nice and golden in coloration.
  11. Remove eggs from pan and set to "dry out" and cool on a cooling rack for about 5 minutes.
  12. Serve warm or cold, with a side of greens.