Pour the ground pork in a large mixing bowl and add half of the garlic paste together with a good dash of pepper and salt.
Stir or knead the mince well. Then divide it into 4 even portions. Flatten them a little and place a peeled egg on top.
Then fold the mince nicely over the whole egg and cover it all over.
Pour the panko in a deep plate and coat the eggs with it.
Now you can either bake the scotch eggs in a preheated oven at 428°F (220°C) for 30 to 35 minutes or until golden or fry them in hot oil until crisp and golden. In the meantime make the yogurt dressing. Pour the yogurt in a large mixing bowl and add the lemon juice, the rest of the garlic paste, the chopped red onion and the freshly chopped tarragon, mint and chives. Season with a sprinkle of pepper.
Stir the dressing well. Check the seasoning and add extra pepper, salt or lemon juice to taste if necessary.
Once the eggs are cooked and ready, cut them in half and place them onto plates. Serve with the yogurt dressing.