Directions
PREHEAT oven to 425°F. DIVIDE sausage into 8 equal portions. FLATTEN each slice on your palm and WRAP around hard-boiled egg. PRESS edges to seal. REPEAT with remaining eggs.
DIP sausage covered eggs in beaten egg; ROLL in cracker crumbs. PLACE on baking sheet. BAKE at 425°F for 10 minutes; REDUCE heat to 375°F and BAKE for an additional 20 minutes.
MIX reduced-fat mayonnaise and Dijon mustard; SERVE immediately.
Ingredients
- 8 large hard-boiled EGGS
- 1 large EGG, beaten
- 1 lb. bulk Italian-style turkey sausage
- 1 cup baked cheese cracker crumbs (or another cracker)
- 1/4 cup reduced-fat mayonnaise
- 2 Tbsp. Dijon mustard
Tips
Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.
Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
This recipe is an excellent source of choline and protein, and a good source of folate.
Drain immediately and serve warm or cool completely under cold running water or in bowl of ice water, then refrigerate.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
Per serving: 1/8 recipe
- Calories 258
- Total fat 13 g
- Saturated fat 3 g
- Polyunsaturated fat 3 g
- Monounsaturated fat 4 g
- Cholesterol 233 mg
- Sodium 521 mg
- Carbohydrates 14 g
- Fiber 0 g
- Sugar 1 g
- Protein 20 g
- Vitamin A 85 mcg
- Vitamin D 1 mcg
- Folate 65 mcg
- Choline 188 mg
- Calcium 39 mg
- Iron 2 mg
- Potassium 685 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.