Place eggs in a pan of cold salted water.
Bring to a boil then simmer for nine minutes.
Drain and cool eggs under cold water before peeling.
Mix sausage meat with herbs and onions in a bowl.
Divide meat into four ovals approximately 13cm long.
Dredge each peeled egg in seasoned flour.
Wrap the sausage meat ovals smoothly around each egg.
Coat each meat-wrapped egg in beaten egg and then breadcrumbs.
Heat oil in a deep pan until a breadcrumb sizzles.
Deep-fry each egg for 8 to 10 minutes until golden.
Remove with a slotted spoon and drain on kitchen paper.
Allow to cool before serving.