Place the eggs in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 6-8 minutes for hard-boiled eggs. Remove from heat and transfer to an ice bath to cool.

In a mixing bowl, combine the sausage meat with salt, pepper, and paprika. Mix well until combined.

Peel the cooled eggs. Divide the sausage mixture into 4 equal portions. Flatten each portion in your hand and wrap it around an egg, ensuring it is fully covered.

Dredge each wrapped egg in flour, dip in beaten egg, and then roll in breadcrumbs until fully coated.

Heat the vegetable oil in a frying pan to 350°F (175°C). Carefully add the coated eggs and fry for about 5-7 minutes until golden brown. Use a slotted spoon to remove and drain on paper towels.

Let the Scotch eggs cool slightly before serving. They can be enjoyed warm or cold.