I often have a complicated time deciding what category deviled eggs belong in. Are they an appetizer, a side dish, or dare I say even a main dish? In this particular case, they fall into the breakfast category. Yes, that’s right; these deviled eggs are totally breakfast worthy. Slap a few of them between a toasted English muffin and you’ll have one doozy of a breakfast sandwich. That’s what I’m talking about. Deviled eggs for breakfast. Totally acceptable.
People often stare at me when they see me eating eggs for breakfast. I’m used to it. First of all, no one seems to understand that “dippity” is a word. That’s how I like my eggs. To most people that means over-easy, but in my family it is always “dippity.” Get used to it. Embrace it. That’s how eggs are meant to be enjoyed. But wait, there’s more. I can’t eat a “dippity” egg without using a fork to break open the yolky center, covering it in about 1/2-teaspoon of black pepper, and dousing the entire egg in pure maple syrup.
As a child I was totally disgusted by egg yolks, and I stumbled upon this unique way to make them edible. Now as an adult I actually love egg yolks, but am a creature of habit when it comes to my past egg-disguising ways. It drives B.O.B. Bob a wee bit crazy. He enjoys making fun of me and pointing out my odd habit to others. I don’t let it bother me however, because in the end, I’m the one who has to eat the egg, therefore I’m going to doctor that little sucker up just how I like it. It’s not like I’m forcing him to eat it after all. Maybe I’ll just have to drizzle a little extra maple syrup and an extra sprinkle of black pepper over these deviled eggs to really freak him out.
- 12 Hard-Boiled Eggs
- 8 Maple Sausage Links
- 1/4 Cup + 2 Tablespoons Mayonnaise
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1/4 Teaspoon Freshly Ground Black Pepper
- Chives, Finely Chopped
- Cut each hard-boiled egg in half lengthwise, and place the yolks into a food processor.
- Add 3 very finely chopped sausage links to the food processor along with the mayonnaise, syrup, mustard, and pepper. Puree until very smooth.
- Use a spoon or a large plastic bag with the end snipped off to place the filling into the well of each egg white.
- Garnish with chives and slices of the reserved sausage links.
- Make sure to use pure maple syrup in this recipe. None of that fake sugar water allowed here. Use Grade B Maple Syrup for even more flavor.
- Brown your sausages the day before, so that they will not be warm when added to the filling and used as garnish.
- Add 1/2-teapoon of hot sauce to the egg filling mixture.
- If you have any leftover deviled eggs, smash them up, slather them between two pieces of bread, and enjoy one scrummy sandwich.
Come Join Us in the Kitchen!
Subscribe to Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice to receive exclusive recipes, newsletters, and special updates.