Deviled Eggs with Italian Sausage
Prove yourself as the host with the most by serving your guests our Deviled Eggs with Italian Sausage. This classic dish brings all your favourite flavours, with the drool-worthy addition of our Johnsonville Mild Italian Sausage Meat. Better to make extras with this recipe because they’ll be flying off the platter!
What You Need
1/4bunch of chives, chopped fine
- In large pot, fully submerge eggs and cover with approximately 1 inch of water. Bring to boil. Cover pot and remove from heat. Let eggs sit for 10 minutes and then move to bowl of ice water. Let sit for another 10 minutes or until completely cooled. Peel and set aside for later.
- Over medium-high heat, add Johnsonville Mild Italian Sausage Meat to large saute pan. Break meat apart and cook sausage until well-browned.
- Slice hard-boiled eggs in half lengthwise and remove yolks. Put yolks in separate mixing bowl and set egg whites aside on serving platter. Add mayonnaise, salt and pepper to yolks and mix throughly. Add mixture to large piping bag.
- Over-fill holes in egg white halves. Garnish eggs with Johnsonville Mild Italian Sausage Meat, paprika and chives.