STUFFED EGGS

Susan Din

By
@spatdi

These tasty bites are an upscale version of deviled eggs. Much more tasty than the usual mayo/mustard deviled egg filling.


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Comments:

Serves:

6-12

Cook:

40 Min

Method:

Stove Top

Ingredients

12
eggs, hard boiled
4 oz
raw breakfast sausage (jimmy dean used) hot flavor if you like a kick!
1/4 c
yellow onion, minced finely
1/2 c
mayonnaise
2 tsp
dijon mustard
paprika, sweet mild or smoked-for garnish
1/4 tsp
black pepper

Directions Step-By-Step

1
Cook sausage and onions together over medium high heat, smashing the clumps of sausage.
You want the crumbles as fine as possible.
After sausage is cooked, and onions are translucent, put the mixture in a fine mesh strainer.
Press out as much fat as possible using a rubber spatula.
Turn out onto several layers of paper towel to absorb more fat.
Allow to cool to room temperature.
2
Split Peeled boiled eggs in half lengthwise.
Pop out the yolks into a a bowl, reserve whites on a plate/platter.
Mash yolks with a fork, or potato masher until very fine.
Add Sausage mixture, mayo, mustard and pepper. Stir to combine.
3
For a decorative presentation use a piping bag with a large star tip and fill the egg whites up rounding the tops.
Dust with paprika if desired.
Chill thoroughly before serving.

About this Recipe

Course/Dish: Eggs, Other Snacks
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids