High-Protein Air Fryer Scotch Eggs with Chicharrón Crust

Bring a pot of water to a full boil. Gently lower the eggs in and cook exactly 6 minutes for a jammy, slightly soft center - or 7 minutes if you prefer fully set yolks. Transfer immediately to an ice water bath and cool completely, at least 5 minutes. Peel carefully under cold running water. Pat completely dry and set aside. Moisture on the egg surface prevents the turkey from adhering cleanly.

Combine ground turkey with all the seasonings and Worcestershire sauce. Mix with your hands until everything is fully incorporated. Divide into 6 equal balls - about 2.5 oz each. Flatten each ball into a thin oval patty in the palm of your hand.

Place one peeled egg in the center of a flattened turkey patty. Wrap the meat up and around the egg, pressing and sealing the edges firmly so there are no gaps. Roll gently between your palms to form a smooth, even ball. The meat layer should be uniform - thin spots will cook unevenly. Repeat with all 6 eggs.

Add crushed chicharrones, smoked paprika, garlic powder, and pepper to a shallow bowl. Taste before adding salt - pork rinds vary widely in saltiness. Beat 2 eggs lightly in a second shallow bowl. Dip each wrapped egg first in the beaten egg to create a sticky surface, then roll firmly in the chicharrón crumbs pressing gently so the crumbs adhere completely. Dip in egg wash once more and roll in chicharrón crumbs a second time for a double coat. The pork rind crust bonds tightly and creates a genuinely shattering exterior in the air fryer.

Preheat air fryer to 375°F for 3 minutes. Place Scotch eggs in a single layer in the basket - do not stack. Brush or spray lightly with avocado oil. Air fry 13-15 minutes, turning gently once at the halfway point, until the crust is deeply golden and crackling and the internal temperature of the turkey reaches 165°F. The chicharrón crust will look more intensely golden than a breadcrumb crust - this is correct. Work in batches if needed.

While the eggs cook, whisk together Greek yogurt, Dijon, whole grain mustard, lemon juice, salt, and pepper. Refrigerate until serving.

Serve warm with Greek yogurt mustard dip and lime wedges. Or cool completely and refrigerate for meal prep.