Heat the oil in a deep pan to 350°F
In a mixing bowl, combine herbs with sausage meat, nutmeg, the mustard and a pinch of sea salt and black pepper. Mix together then divide into 6 balls.
Have 2 plates ready – one with the flour, one with the panko. Beat remaining 2 eggs in a bowl.
Flour your hands, then in the palm of one hand, flatten one of the sausage balls into a rectangle.
Roll a hardboiled egg in the flour then shape the sausage patty around the egg to completely encase it.
Dip the sausage encased egg in the beaten eggs, then roll in the flour and then the panko.
Fry the Scotch eggs for about 3½ minutes on each side or until golden brown. Drain on paper towels
Serve with more mustard and pickles.