Sausage and Deviled Egg Salad Sliders
Courtesy of National Pork Board
Servings: 8
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 8 breakfast pork sausage patties, (about 12 oz. total), about 3-in. in diameter *
* 6 large eggs
* 2 Tbsp. mayonnaise
* 1 Tbsp. fresh chives, chopped
* 1 Tbsp. Dijon-style mustard
* 1 tsp. chili sauce, such as Sriracha, or more to taste
* salt
* 2 c. cilantro, sprigs (leaves and tender stems)
* 8 soft dinner rolls, split horizontally
* If you can't find ready-made patties, shape 12 oz. of loose breakfast sausage into 8 3-in. patties.
* 6 large eggs
* 2 Tbsp. mayonnaise
* 1 Tbsp. fresh chives, chopped
* 1 Tbsp. Dijon-style mustard
* 1 tsp. chili sauce, such as Sriracha, or more to taste
* salt
* 2 c. cilantro, sprigs (leaves and tender stems)
* 8 soft dinner rolls, split horizontally
* If you can't find ready-made patties, shape 12 oz. of loose breakfast sausage into 8 3-in. patties.
What to do:
1. Place the eggs in a medium saucepan and add enough cold water to cover by 1 inch. Place over high heat and bring to a boil. Cover, remove from the heat, and let stand 15 minutes.
2. Meanwhile, in a large skillet over medium heat, cook the pork sausage patties until browned and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and cover loosely to keep warm.
3. Drain the eggs and transfer to a bowl of ice water. When cool enough to handle, peel and coarsely chop the eggs. In a large bowl, combine the chopped eggs, mayonnaise, chives, mustard, and chili sauce. Season with salt and, if desired, additional chili sauce and set aside.
4. Arrange the cilantro sprigs on the bottom halves of rolls. Top with the sausage patties, egg salad, and top halves of rolls and serve.
* This recipe combines the retro appeal of deviled eggs with the modern thrill of sliders, or mini-sandwiches. Enjoy them at
your next brunch, lunch, or finger foods party. To mix things up, substitute halved slices of bacon, sliced ham, or Canadian bacon for the sausage. You can also use watercress or arugula in place of the cilantro sprigs.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Meanwhile, in a large skillet over medium heat, cook the pork sausage patties until browned and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and cover loosely to keep warm.
3. Drain the eggs and transfer to a bowl of ice water. When cool enough to handle, peel and coarsely chop the eggs. In a large bowl, combine the chopped eggs, mayonnaise, chives, mustard, and chili sauce. Season with salt and, if desired, additional chili sauce and set aside.
4. Arrange the cilantro sprigs on the bottom halves of rolls. Top with the sausage patties, egg salad, and top halves of rolls and serve.
* This recipe combines the retro appeal of deviled eggs with the modern thrill of sliders, or mini-sandwiches. Enjoy them at
your next brunch, lunch, or finger foods party. To mix things up, substitute halved slices of bacon, sliced ham, or Canadian bacon for the sausage. You can also use watercress or arugula in place of the cilantro sprigs.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 380; Total Fat: 26g; Saturated Fat: 7g; Cholesterol: 195mg; Total Carbs: 24g; Protein: 16g; Sodium: 640mg;