Bacon Sausage Deviled Eggs

12 large eggs

2 links Big Fork Bacon Sausage, cracked black pepper or hickory & applewood, quartered, sliced thin

1 small yellow onion, chopped

1 Tablespoon stone ground mustard

¼ cup mayo

1 Tablespoon apple cider vinegar

¼ teaspoon salt



Place the eggs into already simmering water for 11 minutes.

Remove the eggs from the water and put into an ice bath for 5 minutes. Peel the eggs, slice in half, and remove egg yolks and place egg yolks into a mixing bowl.

In a medium sized skillet over medium-high heat cook the sausage and onions for 5-6 minutes, stirring occasionally. Let cool and place into the mixing bowl.

Add the mustard, mayo, vinegar, and salt to the eggs yolks and mix until combined. Pipe into halved egg whites.

Lance Avery