The classic appetizer! Creamy deviled eggs with added sausage and sharp cheddar cheese.
Ingredients Needed:
- Eggs
- Bulk Sausage
- Sharp cheddar cheese
- Dijon mustard
- Mayonnaise
- Dried paprika
- Salt/Pepper
Sausage: I used a standard breakfast sausage, but, feel free to use any type you like. (Italian, mild, spicy, sweet, etc) It just needs to be crumbled. You can also use a turkey version, if desired.
Mayonnaise
Cheese: I prefer a sharp cheddar, but, a mild or extra sharp will do just fine. Go with your preferred taste.
How to Make:
- First, brown your sausage, crumbling as it cooks, until it is no longer pink. If necessary, drain, then, set aside.
- Next, fill a saucepan with cold water and add in eggs. Bring it to a boil and cook for 15 minutes. Drain the eggs under cold water. Let them cool completely before next step.
- Peel the shell off the cooled eggs and cut in half. Scoop out the yellow yolks and add them to a clean bowl.
- Mix together the yolks with mayonnaise, mustard, salt, pepper and cheese. Stir in cooked crumbled sausage.
- Spoon the mixture into each egg white half.
- Garnish with additional cheese and paprika.
Storage: Keep any leftover eggs in a covered container in the refrigerator. Eat within 1-2 days.
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Sausage and Cheddar Deviled Eggs
The classic appetizer. Deviled eggs with added sausage and sharp cheddar cheese.
Ingredients
- 6 large eggs
- 1/2 lb bulk sausage
- 1/4 cup shredded sharp cheddar cheese, plus additional for garnish
- 1 tsp honey Dijon mustard
- 1/2 cup mayonnaise
- salt/pepper, to taste preference
- paprika, for garnish
Instructions
- In large skillet, cook sausage, crumbling, until no longer pink. Drain and set aside.
- Add eggs in a saucepan and fill saucepan with cold water.
- Bring to a boil, then, reduce a bit and cook eggs for 15 minutes. Drain eggs under cold water. Let eggs cool completely before removing shell.
- Peel shell from eggs and cut eggs in half. Scoop out yellow yolks .
- In a mixing bowl, mash together yellow yolks, mayonnaise, mustard, cheddar cheese, salt, pepper and sausage.
- Mix thoroughly until everything is combined and desired texture is reached. Spoon mixture into halved egg whites.
- Garnish with more cheddar cheese and paprika.
- Keep any leftover in refrigerator.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 177Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 113mgSodium: 292mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate