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.