Air-Fryer Scotch Eggs

1. Preheat airfryer to 350°F. In a medium bowl combine onion, chives, 1 clove garlic, thyme, 1/2 tsp. salt, 1/2 tsp pepper, and sage. Add ground pork; mix well.

2. In a shallow dish combine flour, remaining 1/2 tsp. salt and pepper, and paprika, if using. In another shallow dish beat together 2 eggs and water. In another shallow dish place panko.

3. Dip each cooked egg in the flour mixture. Divide meat mixture into six portions. Flatten into thin patties and fold around hard cooked eggs, sealing and smoothing edges to completely enclose.

4. Working gently with 1 sausage-wrapped egg at a time, dip eggs again into flour, shaking off excess, then coat in lightly beaten eggs. Roll in panko to coat.

5. Place scotch eggs in airfryer basket (do not overcrowd). Cook eggs 15 minutes or until golden brown.

6. Meanwhile, in a small bowl combine mayonnaise, Sriracha, lemon juice, and remaining 1 clove garlic. Serve eggs warm over arugula and drizzle with spicy mayonnaise.

For Hard-Boiled Eggs

For easy-to-peel eggs, our Test Kitchen recommends steaming them. Place 1 inch of water in a 4-quart Dutch oven or deep skillet. Add a steamer basket. Bring water to boiling over high heat. Carefully add eggs. Cover; do not reduce heat. Steam for 16 minutes. Don't let your pan boil dry while the eggs are steaming. If you run out of water, add more boiling water to the pan.

For Soft-Boiled Eggs

Bring water to boiling. Using a slotted spoon, gently lower eggs into water. Reduce heat to maintain a gentle boil. Boil 6 minutes for soft boiled or 8 minutes for a jammy but not set yolk. Drain; place in ice water until cool enough to handle. Peel eggs. If using soft-boiled eggs, use a gentle hand when enclosing them in the meat mixture.