Is that a hard-boiled egg INSIDE a matzo ball?? Sure is! Matzo Ball Scotch Egg with Horseradish Avocado Dip is a new Passover tradition!
Happy Pesach Day 2! I’m hosting seder tonight (for 16!) and am super excited about it. Brisket, matzo ball soup, vegan chopped liver, flourless chocolate cupcakes, Manischewitz ice cream. Not to mention wine. I’m making the works! I was totally going to spend all weekend planning and prepping but ended up camping (who am I??) out at Euphoria Music Fest instead (who am I again?!?!) The festival was covered in black lights, glitter and neon, so maybe it is my scene after all? I’m questioning everything I thought I knew.
Regardless, I came back surprisingly rested for having slept on the ground for two days, and ready to do Passover right! If you’re looking for one more recipe, can I suggest these Matzo Ball Scotch Eggs? Traditionally, scotch eggs are eggs covered in sausage and fried. But I thought, why not matzo balls? I’m putting that on a t-shirt btw. Why not matzo balls indeed??!!
Turns out it’s delicious.
I wonder what’s inside!! (Hint: it’s an egg.)
I took them one step further and covered them with more matzo meal and fried them up.And then one step even further because it’s Passover, after all, and served it up with an Avocado Horseradish Sauce you can smother on anything. Like a turkey sandwich. Or a burger. Or anything.
Whoa surprise! How pretty, right?
Matzo Ball Scotch Egg with Horseradish Avocado Dip
- For matzo ball scotch eggs:
- 6 eggs divided
- 3 tablespoons olive oil or schmaltz
- 3 tablespoons seltzer
- 1 1/4 cups matzo meal divided
- 2 tablespoons grated onion dried well
- 1 teaspoon baking powder this gives you light and fluffy balls
- ¼ teaspoon kosher salt plus more for sprinkling
- ¼ teaspoon cracked black pepper
- 1/4 cup olive oil or other oil
- For Horseradish Avocado Dip:
- 1 large avocado
- 1 tablespoon fresh lemon juice
- 1 tablespoon prepared horseradish
- Salt to taste
- In a large bowl, whisk together 3 eggs, schmaltz/olive oil and seltzer.
- Then add 3/4 cup matzo meal, onion, baking powder, salt and pepper. Mix just until combined. Do not overmix.
- The mixture will be sticky, so refrigerate dough for 30 minutes or up to 4 hours so it is not as sticky.
- Meanwhile bring a medium stock pot of water to a boil. Lower to a simmer and place 3 eggs carefully in the water. Simmer for 5 minutes, then drain and cool immediately in an ice bath or under cool water.
- Fill the stock pot back up with water (or you can use stock) and bring to a boil, then lower to a simmer. Peel the cooled eggs and carefully cover them with with a layer of the matzo mixture, making sure not to leave any holes.
- Place matzo balls into the simmering water, cover tightly and simmer for 25 minutes.
- While matzo balls are cooking, blend avocado, lemon juice and horseradish together to make a sauce. Season with salt to taste.
- Cool cooked matzo balls slightly, then roll in remaining matzo meal to cover.
- In a large sauté pan, heat oil over medium high heat. Add covered matzo balls and fry on each side until golden brown, about 2 minutes per side. Sprinkle with salt immediately.
- Serve warm with horseradish avocado dip!