First off, dust the hard boiled eggs in a little seasoned flour. Wrap/mould the haggis meat round the egg, making sure there are no gaps.
Then beat the egg and coat the meat-covered egg with this and then bread crumbs.
Deep fry in hot oil 185C, taking care as you put the eggs into the oil. Cook for about five or six minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.
Drain and serve hot.