These “devilishly delicious” sausage stuffed eggs will put a heavenly smile on any face. Stuffed with crumbles of tasty sausage, mayo, mustard, and just a touch of pickle juice, they are a deviled egg lover’s dream come true. Make a dozen, refrigerate, and enjoy them with a crowd for brunch or dinner!
Sausage Stuffed Deviled Eggs
Directions
- In a skillet brown your favorite Swaggerty's Farm fresh sausage. Drain and crumble.
- Hard-boil eggs. Cut hard-boiled eggs in half. Scoop the yolks into a mixing bowl. Use a fork to smash yolks into small pieces.
- To the smashed yolks add softened Boursin, mustard, mayonnaise, and pickle juice. Stir vigorously with a fork to blend ingredients.
- Add finely crumbled Swaggerty's Sausage to the mixing bowl and stir to mix. Season with salt & pepper to taste.
- Fill egg halves with the filling, mounding slightly.
- Garnish with fresh Parsley. Cover loosely. Chill until ready to serve.
- Divide some of the cooked shallot on top of the cooked egg. Sprinkle with some of the cooked sausage, shredded cheese & more sausage.
Notes
These eggs are the perfect bites for all seasons and occasions, especially in the Spring. Covered, they will keep in the refrigerator for about 3-4 days.
A great make-ahead appetizer.
For more bite, sprinkle the tops of the stuffed eggs with a bit of paprika or a pinch of cayenne before garnishing.
This recipe can easily be doubled or tripled for a crowd.
To Serve
Serve each "egg and sausage in a hole," sprinkled with fresh parsley and a toasted “hole”.
6 +
servings
10 min
prep time
20 min
cook time
ingredients
½ cup cooked, drained and finely crumbled Swaggerty's sausage
6 hard-boiled eggs, peeled
¼ cup softened herbed goat cheese or Boursin Cheese Spread (found at most supermarkets)
1 tbsp Grey Poupon® type mustard
1 generous tbsp mayonnaise
A splash of pickle juice
Salt & Pepper
Fresh parsley, chopped
Level of complexity:
Easy
Number of ingredients:
7
Pairs well with:
Brunch, dinner, party-goers, and as an appetizer
Special Kitchen Tools:
N/A
