Sausage and Hash Brown Deviled Eggs are made by turning my favorite foods into an appetizer! One hand, one bite snack that’s perfect for watching the game!
NOT that these aren’t the perfect one bite breakfast food either.
These Sausage and Hash Brown Deviled Eggs are eaten cold. So make them, serve them for appetizers and whatever is left over is fair game for breakfast the next day. Or that late night snack while you’re waiting for your team to finish up the game.
What I love about this recipe is that I can grab everything I need right at the grocery store, with little cooking or too many ingredients needed.
Johnsonville Sausage already has tons of flavor and seasonings packed right into it so there’s not any extra spices used in this recipe – it’s already there.
I mean, you think sausage and you think potatoes. Then eggs. Right? I’m sure that’s not just me. Sausage makes most recipes better in my opinion, I use it all the time. I add it to pasta recipes and tons of other appetizer recipes like these Tex-Mex Tortilla Roll Ups. Sausage makes most thing taste better, and when it cuts down on adding extra seasonings and ingredients its a time saver too.
And that’s a big deal around my house since we’re always on the move.
Johnsonville has even launched an online reality show called The Sausage Dome! The Sausage Dome is a cooking show where celebrities and sausage enthusiasts show off their own Big Game recipes to a panel of judges called The Sausage Six.
Really bummed that I wasn’t asked to be on that judging panel…what an awesome job that would be! To sample all those sausage recipes created by people who KNOW sausage…well I can say for sure that I’ll be tuning in to that show. I’m looking forward to getting some new sausage recipe ideas!
So let me take you through how easy it is to get these Sausage and Hash Brown Deviled Eggs put together with the help of Johnsonville Ground Sausage.
Here’s all the ingredients you’ll need…
Start by browning the sausage in a large skillet then removing to a bowl.
Don’t wipe anything out of the skillet…I know some of you like to do that but you’re going to leave all that good stuff right in the pan. We’re going to use that to brown up the hash browns next.
Now get those into the same bowl with the sausage – add mayonnaise, mustard, worcestershire sauce and about half of the yolks from the eggs and stir it all together.
Fill each egg half with the sausage and potato filling and place onto a platter.
Garnish with chopped chives and a drizzle of sriracha if you want to bring the heat and serve.
You can definitely make these eggs up ahead of time, which is a key to entertaining if you ask me. I usually choose recipes that I can make the morning off a party or even the day before to make the day that you’re entertaining that much easier.
Don’t forget to tune into the Sausage Dome and watch 3 fun episodes with 3 contestants ranging from a 13 year old chef to an Italian grandma named Nonna Gina…I know I can’t wait to see the winning recipes!
- ½ lb. Johnsonville Ground Sausage
- 2 cups frozen, shredded hash browns
- ½ cup mayonnaise
- 1 tablespoon worcestershire sauce
- 2 teaspoons whole grain mustard
- 12 hard boiled eggs, peeled and cut in half reserving the yolks
- chopped chives for garnish
- Start by heating a large skillet over medium heat and browning the sausage.
- Break the sausage up into small pieces as you brown it, cooking until all the pink is gone.
- Remove the sausage to a bowl to cool.
- To the same skillet, add the hash browns and cook until crispy and brown.
- Place the hash browns in the same bowl with the sausage to cool.
- Once the filling has cooled, add the mayonnaise, worcestershire sauce, mustard and half the reserved yolks from the hard boiled eggs.
- Stir to combine.
- Stuff the eggs with the filling and serve - or place in the refrigerator covered with plastic wrap until party time.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.