Breakfast Deviled Eggs

• 12 Eggs
• 1/2 pound breakfast sausage out of casing
• 1/4 cup whole milk
• 1/4 cup plain yogurt
• Drizzle of maple syrup
• Pepper
• 2 tablespoons Parsley

1. Hard boil your eggs, rinse with cold water and remove shells. Arrange your whites on a platter and add your yolks to a bowl.
2. While your eggs are boiling fry your breakfast sausage on medium heat until it's golden brown (15 minutes). I use a cast iron here to get a nice crisp browning. Once the sausage is brown and crispy let it cool on a plate covered with paper towel to absorb the oil.
3. In the bowl with your egg yolks add the milk, yogurt, and crumbled sausage. Mix this until creamy. You can continue to add milk based on the level of creaminess you want.
4. Add the egg mixture into a plastic bag and pipe it into each egg white on your platter. Top the eggs with maple syrup, salt, pepper and some freshly chopped parsley.

eggs, sausage, milk, plain yogurt, drizzle of maple syrup, pepper, parsley

Taken from food52.com/recipes/81737-breakfast-deviled-eggs (may not work)