Source: National Pork Board

Sausage and Deviled Egg Salad Sliders
Try the retro appeal of deviled eggs with the modern idea of sliders, or mini-sandwiches. Perfect for brunch, lunch, or as party food. You can use watercress or arugula in place of the cilantro sprigs.
Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes


6 large eggs
8 breakfast pork sausage patties (about 12 ounces total), about 3 inches in diameter
2 tablespoons mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon Dijon mustard
1 teaspoon chili sauce, such as Sriracha, or more to taste
2 cups cilantro sprigs (leaves and tender stems)
8 soft dinner rolls, split horizontally

Put the eggs (whole, not cracked) in a saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat, cover the pan and remove it from the heat. Set aside, covered, for 15 minutes.

Meanwhile, in a large skillet, cook the pork sausage patties over medium heat for 2 to 3 minutes or until browned. Drain on paper towels and cover loosely to keep warm.

Drain the eggs and transfer them to a bowl of ice water. When cool enough to handle, peel and coarsely chop the eggs. Put the eggs in a large mixing bowl and add the mayonnaise, chives, mustard, and chili sauce. Season with salt and additional chili sauce, if desired. Set the egg salad aside.

Arrange the cilantro sprigs on the bottom halves of the dinner rolls. Top with the sausage patties, egg salad, and then the top halves of rolls and serve.

Note: If you can’t find ready-made patties, shape 12 ounces of loose breakfast sausage into eight 3-inch patties.

Per Serving: 380 calories; 26 g fat; 7 g saturated fat; 640 mg sodium; 24 g carbohydrate; 0 g fiber; 16 g protein