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Devilish Eggs And Sausage

Great dish for brunch with guests.


  • 12 Hard cooked eggs
  • 1 tbsp dried onion flakes
  • Dash of Tabasco sauce
  • ¼ cup mayo or salad dressing


  • 1 lb bulk sausage
  • ¼ cup flour
  • 2 ½ cups milk
  • 2 tbsp chopped chives or green onion tops
  • ½ cup grated cheddar cheese


  1. Halve eggs lengthwise and place yolks into a small bowl. Mash yolks with onion flakes, Tabasco, and mayo. Refill eggs with mixture. Place egg halves on a lightly greased 9 x 13 inch baking pan.

  2. Brown sausage in a large skillet, stirring to break up into small pieces. Pour off most of drippings. Add flour to skillet and stir until grease is absorbed. Gradually stir in milk and cook until sauce is thickened. Stir in chives. Pour sauce over eggs and sprinkle with grated cheese. Bake at 325 degrees for 30 minutes until sauce is hot and bubbly.

  3. Excellent over toast or English muffins. This recipe can be halved for a smaller group. The eggs and sausage sauce may be prepared the night before. Refrigerate them separately and combine the next morning before baking.

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