Sausage and Cheddar Deviled Eggs

November 16, 2016

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

Welcome to the first installment of Fantastical Food Fight!

Sarah at Fantastical Sharing of Recipes has started a great new group and I have such fun in the Secret Recipe Club, that I jumped at the chance to join in. Each month, a group of bloggers make a version of a specific dish. We all give it a whirl and share our results. It's such a fun idea..thank you Sarah :)

Our dish this month is deviled eggs.

OK, time for some honesty. I have never made deviled eggs. Never. This was literally the first time.  I watched my mom make them for my entire childhood every Thanksgiving and Christmas. But, me? Nope. So, making them made me a bit nervous.

Eating them did too. More honestly: I don't really like deviled eggs. I don't hate them. But, they aren't one of my favorite things. However, I wanted to venture out of my comfort zone a bit and make these. They went pretty well. I was kinda-sorta proud of myself. Weird, right?

These deviled eggs are bit different than your average, as they are filled with some crumbled sausage and sharp cheddar cheese. So, guys? I liked these. Honest. They are creamy and the sausage/cheese combination goes great together. A total winner!

Just a small side note:
I used a standard breakfast sausage, but, feel free to use any type you like. It just needs to be crumbled. Also, you may not use all the your cooked sausage for the filling. I had a bit left and used it sprinkle on the top of a few, in addition to the shredded cheese.

Be sure to check out the links below and check out lots more deviled eggs recipes!







Sausage and Cheddar Deviled Eggs

by Table for Seven
Prep Time: 00:30
Ingredients (makes 12 halves)
  • 6 large eggs
  • 1/2 lb roll sausage
  • 1/4 cup shredded sharp cheddar cheese, plus additional for garnish
  • 1 tsp honey Dijon mustard
  • 1/2 cup mayonnaise
  • 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 and 1/2 cup of 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.


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