Scotch eggs with mustard sauce

Ingredients:

• 8 large eggs
• 2 tablespoons distilled white vinegar
• 450 g raw pork sausage without casing
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh tarragon
• Grapeseed oil or other vegetable oil, for frying (about 4 cups)
• 1 cup flour
• 1/4 cup milk
• 1 cup panko breadcrumbs
• 0.5 cup low-calorie mayonnaise
• 3 tbsp. mustard, ground with millstones
• Juice of 1 lemon

Preparation:

1. Place 6 eggs in a medium saucepan and cover with cold water. Add vinegar and bring to a boil, then remove from heat, cover, and let sit for 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, transfer the eggs to the ice water to stop the cooking; let sit for 2 minutes. Carefully peel the eggs.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the ground pork, herbs, and one of the remaining eggs. Mix on medium speed until evenly distributed, about 3 minutes. Using wet hands, wrap each hard-boiled egg in a layer of ground pork, sealing it completely inside.
3. Preheat oven to 350°F (175°C). In a small, high-sided saucepan, heat about 3 inches (7 cm) of vegetable oil over medium-high heat until 325°F (160°C) or until a pinch of panko breadcrumbs sizzles in the oil. In a shallow dish, combine the flour with 1/2 teaspoon of salt and black pepper. In another shallow dish, beat the remaining egg with the milk. Pour panko breading into a third shallow dish.
4. Dredge the coated eggs in flour, shaking off any excess. Transfer them to the egg-milk mixture and turn to coat completely. Let any excess drip back into the bowl, then roll in the breadcrumbs.
5. Fry the eggs until golden brown, about 3 minutes. Transfer to a baking sheet, place in the oven, and bake until the ground beef is cooked through, 10-12 minutes. Combine the mayonnaise, mustard, and lemon juice in a small bowl. Serve with the eggs.