[This is an update of a post written by Amy Wisniewski, originally published in March 2012.]
Most Easter eggs are dyed, chocolate, or plastic and filled with jelly beans, but we took the Easter egg idea in a different direction: Scotch eggs. The classic pub snack has been popping up on menus at trendy restaurants across the country (like The Cavalier and Wexler’s in San Francisco, Owen & Engine in Chicago, and The Gallows in Boston, to name a few) for several years, which inspired CHOW’s team to develop our own versions of this indulgent British dish of breaded and deep-fried hard-boiled eggs encased in sausage. Make these recipes for Easter brunch, or just as a way to use up your leftover boiled eggs.
Header image source for dyed eggs and grass: Shutterstock.com
Recipe photos by Chris Rochelle