Chicken quail Scotch eggs with lemon and dill mayonnaise

Main courseServes 12

With signs of spring on the way and Easter on the horizon, these Chicken quail Scotch eggs with lemon and dill mayonnaise from the team at East Yorkshire based Soanes Poultry are the perfect addition to your seasonal spread. For more recipe inspiration and to buy their award-winning, high welfare chicken online visit


12 quail eggs

200g chicken thigh, minced

2 tsp fresh thyme leaves

2 large free-range eggs

100g plain flour

200g breadcrumbs

Salt and pepper

Lemon and dill mayonnaise

1 egg yolk

1 tsp Dijon mustard

1 tsp white wine vinegar

Vegetable oil

2 tsp chopped dill

Zest of one lemon, finely chopped


  1. For the lemon and dill mayonnaise - place the egg yolk, mustard and vinegar in a large bowl and whisk vigorously. When the mixture is combined slowly drip in the vegetable oil, whilst whisking all the time. The mixture will start to thicken and become mayonnaise. Keep adding oil until mayonnaise is thick and creamy. Add the dill, lemon zest and salt and pepper. Cover and refrigerate.
  2. Preheat the oven to 180C and set the fryer to 180C
  3. Boil the quail eggs for 3 minutes, refresh in ice cold water, cool completely and carefully peel.
  4. Season the minced chicken with salt and pepper, add the thyme leaves and mix thoroughly.
  5. Beat the eggs in a shallow bowl, place the flour into another bowl, followed by another bowl with the breadcrumbs.
  6. Split the chicken mince mixture into 12 even pieces, carefully shape around the eggs, roll into a round ball.
  7. Roll each egg in the flour, beaten egg, then the breadcrumbs.
  8. Fry the coated eggs for 1 to 2 minutes, or until golden.