Deviled Charcuterie Scotch Eggs

I’m typing up the instructions for these mostly so I can remember how I made them. This was a “snow day I’m bored late brunch.”

First: Hard boil 4 eggs. Cool in an ice bath, peel, carefully cut in half lengthwise and put the yolks in a small bowl.

Take 1 lb ground meat of your choice (I used ground beef). Add the following spices:
1 t. Italian seasoning
1/2 t. black pepper
1 t. salt
1/2 t. red pepper flakes
1/2 t. fennel seed
1 t. garlic powder
1/2 t. paprika
(I ground all the spices together in my mortar & pestle and then added them)

Put panko bread crumbs in a bowl. Beat 2 eggs in another bowl.

Divide seasoned ground meat into 4 parts (1/4lb each). Season the egg whites with salt and pepper. Flatten out each 1/4lb of beef, put the egg whites back together and GENTLY shape the ground beef around it so you don’t smush the egg.

Preheat air fryer to 380 degrees. Spray the inside of the air fryer basket with oil. Roll the beef patty egg things in panko, then egg, then panko again. Set in air fryer basket (not touching). Give another light spray of oil. Cook in air fryer for 6 minutes, turn over and cook another 6 minutes.

Meanwhile. To the egg yolks add mayonnaise, stone ground mustard, salt & pepper. I don’t know how much. Until it looks like enough. Then add more mayo.
Also: Look in your fridge and find Charcuterie snacks (olives, cheese, meat snacks, pickled things), Put together a couple of toothpicks of snacks.
Also (2): Mix Sriracha with mayo to taste.

When the scotch eggs are cooked, let them cool a few minutes. Gently cut in half and check for doneness (I had to put mine back in the air fryer for 2 minutes). Once they are done, put on a plate and spoon deviled egg mixture in (I meant to sprinkle with paprika at this point but I forgot)
Add snack toothpicks and serve with Sriracha mayo.