Scotch Deviled Eggs
Scotch Deviled Eggs
Ingredients
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1
package
(19 ounces) Johnsonville® Original Brats
-
6
hard-cooked peeled eggs
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1/2
cup
all-purpose flour
-
1
egg, lightly beaten
-
1
cup
seasoned dry bread crumbs
-
1/4
cup
Johnsonville® Smokin' Chipotle Mustard (Smokin' Hot)
-
2
tablespoons
mayonnaise
-
paprika or coarse ground pepper
REVIEWS
Directions
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Remove casings from brats; flatten and shape sausage into 6 equal patties. Place one hard-cooked egg on each sausage patty and shape sausage around egg.
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Roll in flour, dip in beaten egg and coat with bread crumbs. Place on a baking sheet lined with parchment paper.
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Bake uncovered at 400°F for 30 minutes or until sausage is thoroughly cooked and no longer pink. Cool slightly.
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Cut Scotch Eggs in half lengthwise; remove yolks. In a bowl, mash yolks with a fork. Add mustard and mayonnaise; mix well. Spoon or pipe egg yolk mixture into egg halves. Sprinkle with paprika.
