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Sausage and Cheddar Deviled Eggs

The classic appetizer! Creamy deviled eggs with added sausage and sharp cheddar cheese.

Sausage and Cheddar Deviled Eggs #deviledeggs #sausage #cheese #tableforsevenblog

Ingredients Needed:

  • Eggs
  • Bulk Sausage
  • Sharp cheddar cheese
  • Dijon mustard
  • Mayonnaise
  • Dried paprika
  • Salt/Pepper
Sausage and Cheddar Deviled Eggs #deviledeggs #sausage #cheese #tableforsevenblog

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.


Cheese: I prefer a sharp cheddar, but, a mild or extra sharp will do just fine. Go with your preferred taste.

Sausage and Cheddar Deviled Eggs #deviledeggs #sausage #cheese #tableforsevenblog

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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Yield: 12

Sausage and Cheddar Deviled Eggs

Sausage and Cheddar Deviled Eggs #deviledeggs #sausage #cheese #tableforsevenblog

The classic appetizer. Deviled eggs with added sausage and sharp cheddar cheese.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 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


  1. In large skillet, cook sausage, crumbling, until no longer pink.  Drain and set aside.
  2. Add eggs in a saucepan and fill saucepan with cold water.
  3. 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.
  4. Peel shell from eggs and cut eggs in half.  Scoop out yellow yolks .
  5. In a mixing bowl, mash together yellow yolks, mayonnaise, mustard, cheddar cheese, salt, pepper and sausage.
  6. Mix thoroughly until everything is combined and desired texture is reached. Spoon mixture into halved egg whites.
  7. Garnish with more cheddar cheese and paprika.
  8. Keep any leftover in refrigerator.

Nutrition Information:



Serving Size:


Amount 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 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

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