These are Wiltshire Smoked Deviled Eggs. No, not Hillshire, Wiltshire! Although the former is a popular brand of summer sausage and many of us still have a log of this leftover from the Holidays.
The latter refers to the sharpest Cheddar cheese you can find, which I use in this recipe. England is world renowned for their cheese, and using tangy Cheddar in this recipe is perfect. Plus, who isn’t trying to figure out what to do with that, often times, looked-over sausage?
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- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 6 hard boiled eggs, cold and peeled
- 4 tablespoons mayonnaise or salad dressing
- 1 teaspoon each hot sauce and spicy Dijon mustard
- 1 teaspoon finely diced summer sausage (or your favorite smoked, cooked sausage or ham)
- 1/4 cup finely chopped, extra-sharp Cheddar cheese
- Salt and black pepper, to taste
- 1 In a small bowl, blend vinegar and maple syrup; set aside in refrigerator. Cut the eggs in half lengthwise. Carefully scoop out the yolk into a bowl, wiping the egg white halves gently to dry and clean
- 2 Place the egg white halves on a serving platter; set aside.
- 3 Add mayonnaise, hot sauce, mustard, sausage and cheese into bowl of egg yolks and mash well together.
- 4 Season to taste with salt and pepper. Dollop equal amounts of mayonnaise mixture into the well of each egg white. (I transfer this mixture into a baggie and cut of a corner, piping it into each well.)
- 5 Refrigerate at least one hour before drizzling with balsamic mixture and serving.