Falafel-Inspired Scotch Eggs.

[Leaf Parade. Falafel-Inspired Scotch Eggs.]

To peel a boiled egg is a delicate art, and I have not yet mastered it.

[Leaf Parade. Falafel-Inspired Scotch Eggs.]

It’s certainly not for lack of practice, though, as I go through cartons of eggs almost as frequently as I change my socks. I simply lack the finesse of a true expert. I don’t have the gift.

[Leaf Parade. Falafel-Inspired Scotch Eggs.]

I discovered the Scotch egg a few months ago with this recipe from Popular Paleo. Since then, I’ve made a few different variations on them, but this new one is, by far, my favorite. I’ve written before about my love of falafel. And it’s like I said then — although I am a purist in many ways, when it comes to falafel, I will settle for its spirit, its essence, its flavors. And this recipe captures all of those things.

[Leaf Parade. Falafel-Inspired Scotch Eggs.]

One of the nice things about Scotch eggs (other than the fact that they are hard boiled eggs encapsulated in ground meat) is that, in the Beautiful Department, they are quite forgiving. Which means my egg-peeling deficiency matters not. Good news, considering I can’t be entirely certain when my full time professional egg-peeling assistant can start.

[Leaf Parade. Falafel-Inspired Scotch Eggs.]

So, in the meantime, I will just continue to envelop my eggs in meat. For aesthetics, of course. And because I’m very fancy.


Falafel-Inspired Scotch Eggs — Gluten-free, Paleo, and Whole30 compliant.

Serves 5


  • 1 pound ground turkey
  • 1-1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/3 cup chopped cilantro (or parsley, if you’re not into cilantro)
  • 1/3 cup tahini paste
  • Zest of 1 lemon
  • 1/2 teaspoon sea salt
  • 5 hard-boiled eggs, peeled


Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet or broiler pan with foil (or a silpat) and set aside.

In a large bowl, combine by hand all ingredients except for the eggs. Divide the meat into 5 even portions. Lay a large piece of plastic wrap on your work surface. Roll the first portion of meat into a ball and then flatten it on top of the plastic wrap so that it is about 1/2″ thick. Put the first egg in the center of the meat and then pick up the whole thing, including the plastic wrap. Using the plastic wrap, mold the meat around the egg so that it is completely and evenly covered. Place the Scotch egg onto the prepared pan. Continue prepping the remaining Scotch eggs and then bake them for 35-40 minutes, or until the meat is cooked through.

Good news! This recipe is Whole30 compliant!

  • Read more about the Whole30 guidelines here.
  • Get my tips for prepping and planning for the Whole30 here.
  • Follow my Whole30 board on Pinterest here.
  • For more pictures, check out my Instagram page here.


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  1. I am egg peeling challenged as well. It doesn’t help that I usually only have insanely fresh eggs. (we have chickens) That alone makes them harder to peel. I did recently hear of a new technique. There is something floating around on Pinterest regarding “steamed eggs” and the fact that they are crazy easy to peel. I haven’t tried it yet, but my aunt did and she was so impressed that she called me right away. She took eggs straight from the fridge and steamed them for 30 minutes. I guess there is some debate on certain techniques, but this worked for her.

    • Interesting! I should look into this. I’ve heard you cake bake them too, though I’m not sure if that makes them easier to peel. The thing that works the best for me is keeping lots of eggs in my fridge at any given time, and boiling the least fresh ones. Really fresh eggs are almost impossible to peel. I think most of my problem is that I’m impatient when I’m hungry!

  2. These sound good — my colleague heated up some felafel in the microwqave and I was really jealous and I thought, I bet there’s a recipe floating around that’s inspired by felafel. And I found this. Nomnompaleo’s method of making perfect hard boiled eggs helps with the peeling of them too: http://nomnompaleo.com/post/7332351633/perfect-hard-boiled-eggs

    • I just got Michelle’s new cookbook, which includes her tips on hard boiled eggs. It works every single time! So amazing!

  3. Great recipe; can’t wait to try it.

    To peel eggs easier:
    1. Add some baking soda to water before boiling the eggs (about a tea spoon or so is fine for medium sized pot of water)

    2. Cool the eggs by placing them in cold water after you boil them or let them cool in refrigerator (instead of letting them cool in room temperature)

    3. No step 3 since It is easy as 1…2


  1. 16 Healthy Ways to cook with Tahini {giving away 6 cases!}

    Admit it you’re addicted to nut butters. Time to expand your horizons from peanut and almond to Tahnini

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