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These “devilishly delicious” sausage stuffed eggs will put a heavenly smile on any face. Stuffed with crumbles of tasty sausage, mayo, mustard, and just a touch of pickle juice, they are a deviled egg lover’s dream come true. Make a dozen, refrigerate, and enjoy them with a crowd for brunch or dinner!

Sausage Stuffed Deviled Eggs


  1. In a skillet brown your favorite Swaggerty's Farm fresh sausage. Drain and crumble.
  2. Hard-boil eggs. Cut hard-boiled eggs in half. Scoop the yolks into a mixing bowl. Use a fork to smash yolks into small pieces.
  3. To the smashed yolks add softened Boursin, mustard, mayonnaise, and pickle juice. Stir vigorously with a fork to blend ingredients.
  4. Add finely crumbled Swaggerty's Sausage to the mixing bowl and stir to mix. Season with salt & pepper to taste.
  5. Fill egg halves with the filling, mounding slightly.
  6. Garnish with fresh Parsley. Cover loosely. Chill until ready to serve.
  7. Divide some of the cooked shallot on top of the cooked egg. Sprinkle with some of the cooked sausage, shredded cheese & more sausage.


These eggs are the perfect bites for all seasons and occasions, especially in the Spring. Covered, they will keep in the refrigerator for about 3-4 days.
A great make-ahead appetizer.
For more bite, sprinkle the tops of the stuffed eggs with a bit of paprika or a pinch of cayenne before garnishing.
This recipe can easily be doubled or tripled for a crowd.

To Serve

Serve each "egg and sausage in a hole," sprinkled with fresh parsley and a toasted “hole”.
6 +
10 min
prep time
20 min
cook time


½ cup cooked, drained and finely crumbled Swaggerty's sausage
6 hard-boiled eggs, peeled
¼ cup softened herbed goat cheese or Boursin Cheese Spread (found at most supermarkets)
1 tbsp Grey Poupon® type mustard
1 generous tbsp mayonnaise
A splash of pickle juice
Salt & Pepper
Fresh parsley, chopped 
Level of complexity:
Number of ingredients:
Pairs well with:
Brunch, dinner, party-goers, and as an appetizer
Special Kitchen Tools: