So you’ve boiled them, dyed them, coloured them, decorated them and had your fill of egg salad sandwiches! Now what do you do with all those left over Easter eggs? I’m taking a step back in time and using mine for Scotch Eggs tonight but with a twist. Try this recipe for Baked Scotch Eggs with Tarragon Sauce and now all you’ll have to concern yourself is how to eat all the chocolate bunnies before the kids notice!

Scotch Eggs with Tarragon Sauce
Makes 8 eggs
Preparation Time 30 mins
Cooking Time 25 mins
Note: A slight break on tradition with these Scotch Eggs being baked instead of deep fried. It leaves room on the calorie scale for a tarragon sauce to accompany them!
Ingredients:

• 450g turkey or pork mince
• Fine dry bread crumbs or cornmeal for sprinkling
• 8 hard-cooked eggs, shells removed
• 1/3 cup fine dry bread crumbs or cornmeal
• 1 egg, beaten

1. Divide mince into 8 equal portions. On lightly crumb-sprinkled surface, pat out each portion to about 1/8-inch thickness. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs.

2. Roll sausage-coated eggs in crumbs and dip in beaten egg. Place on baking sheet and bake in preheated 375 F oven until lightly browned, about 20 minutes.

3. Serve with Tarragon Sauce for dipping.

Tarragon Sauce

Makes 1 ½ cups

Preparation 5 minutes

Ingredients:

• 1/2 cup plain yogurt*
• ½ cup mayonnaise*
• 1 tsp. sugar*
• ½ tsp. Dijon mustard*
• ½ tsp. lemon juice*
• ¼ cup finely chopped dill pickle*
• 1 tbsp. drained capers, minced
• 2 tbsp chopped fresh parsley
• 2 tsp chopped fresh tarragon
• 1 clove garlic, minced

1. Whisk together yogurt, mayonnaise, sugar, mustard and lemon juice in a small bowl.

2. Stir in pickle, capers, parsley, tarragon and garlic.

* Denotes recommended pantry items.