Prep Time: 15 Mins
Cook Time: 30 Mins
Makes: 8
Ingredients
| 1 lb. | bulk Italian-style turkey sausage |
| 8 | hard-boiled EGGS |
| 1 | EGG, beaten |
| 1 cup | baked cheese cracker crumbs (or another cracker) |
| Mustard Sauce | |
| ¼ cup | reduced fat mayonnaise |
| 2 Tbsp. | Dijon mustard |
Instructions
- PREHEAToven 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.
- DIPsausage 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.
- MIXreduced-fat mayonnaise and Dijon mustard; serve immediately.
Pro 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).
- 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.
Nutrition Info
Per serving: ¼ recipe
| Calories: | 520 |
| Total fat: | 26 g |
| Saturated fat: | 6 g |
| Polyunsaturated fat: | 3 g |
| Monounsaturated fat: | 6 g |
| Cholesterol: | 465 mg |
| Sodium: | 1050 mg |
| Carbohydrates: | 28 g |
| Protein: | 41 g |
| Sugar: | 3 g |
| Vitamin A: | 169 mcg |
| Vitamin D: | 2 mcg |
| Folate: | 130 mcg |
| Calcium: | 79 mg |
| Iron: | 3 mg |
| Potassium: | 1355 mg |
| Choline: | 375 mg |
This recipe is an excellent source of protein, choline, folate and potassium and a good source of vitamin A and vitamin D.