Southside's Spicy Deviled Eggs
- 2 Links 1882 Hot Beef Sausage
- 1 dozen large eggs
- 1/4 cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 tsp Southside Oak Smoked Black Pepper
- 1 tsp Southside Hot Sauce
- 1 tsp salt
- 1 tsp chives, diced (optional)
Boiling Eggs: Place eggs in a flat layer in a large sauce pan. Fill with water until eggs are covered. Bring to a rolling boil over medium high heat. Remove from heat and let stand, covered, for 15 minutes. After 15 minutes, drain and rinse with cold water to cool eggs off.
While eggs are cooling off, remove casing from the 1882 Hot Beef Sausages and dice. Sauté sausage in a cast iron pan until edges are crispy. Remove from heat and drain excess grease.
Peel eggs & slice in half, place yolks in a separate bowl and whites on a tray to be filled.
Mix yolks with mayo, mustard, hot sauce and pepper until mixture is smooth. Scoop the yolk mixture into a Ziploc bag and cut of ¼” of a corner for easy piping.
To fill eggs: Place 1-2 small pieces of sausage into each egg white half. Pipe yolk mixture onto each egg half. Top with more sausage and garnish with diced chives.