Smoked Sausage Deviled Eggs

Deviled eggs and summer gatherings hit just right.  Adding smoked sausages takes this classic to the next level of delight and deliciousness.

Ingredients

—2 Links: Queen City Sausage—Smoked Sausages. Cut in half and then quarter

—8 Extra large eggs

—3/4 Cup Mayo

—1/4 Cup Mustard

—1/2 TSP Garlic powder

—1 TBLS Hot sauce

—2 TBLS Arrowroot powder or dehydrated potato flakes

Directions

1. Boil the eggs for 9 minutes

2. Remove from the heat and place eggs in an ice bath to cool

3. Peel eggs and slice in half.  Remove the yokes and add to a medium bowl

4. Place the white halves on a plate and store in the refrigerator

5. In the yoke bowl, add the mayo, garlic powder, mustard, and hot sauce.  Stir well to combine, then mash until smooth

6. Add in the arrowroot to thicken.  Place in refrigerator to chill for about half an hour

7. Add filling to piping bag.  Apply to the 12 egg whites (You will have 4 extra)

8. Add the smoked sausages.  Note: The sausages are fully cooked.  You may grill or serve as is.  Delicious either way

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