Bratwurst Deviled Eggs

Bratwurst Deviled Eggs bring the flavor of Wisconsin bratwurst to deviled eggs, perfect for game day with chive football laces.
Bratwurst Deviled Eggs

Bratwurst Deviled Eggs

Sue Lau | Palatable Pastime

The big game day is almost here,  and even if my beloved Green Bay Packers didn’t make it to the final standoff in Santa Clara California we can still enjoy the face-off of modern American gladiators on the Panthers and Broncos teams.

And with the big game comes an array foods for everyone across the nation, from preparing national classics to local favorites, some simple, some elaborate.  This recipe is a simple one and  pays homage to the colors of my team (green and gold) as well as flavoring them with bratwurst. I have added a touch of horseradish as well, but it is there just to enhance the flavors of the sausage and not overwhelm the flavor of the eggs. Decorated like little pigskins with chive laces, they are fun,  and also a healthy alternative to other game day snacks. This recipe makes 4 servings with three egg halves per person, and the Weight Watchers Smart Points total for each serving is 5. I figured we should be realistic and assume people will eat more than one or two pieces. And 5 is still a very good number! I used a chicken bratwurst (precooked) which was lower in fat, so be aware if you use a different brand the points will be different. If you can’t find these, a lowfat turkey smoked sausage is fairly similar. My link had six grams of fat in 71 grams of meat, so use that as info if you need.
Bratwurst Deviled Eggs

Bratwurst Deviled Eggs

  • Servings: 4
  • Difficulty: easy
  • Print

Bratwurst Deviled Eggs
Weight Watchers Smart Points per serving=5
(changing brands of ingredients may affect point totals)


  • 6 organic eggs, hard cooked
  • 1 (71 gram) link chicken bratwurst (I used Gilbert’s Craft Sausages)
  • 2 tablespoons Hellman’s light mayonnaise
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • salt and black pepper to taste
  • fresh chives (garnish)


  1.  Mince bratwurst finely and brown in a nonstick skillet.
  2. Peel eggs and halve, scoop out cooked yolk into a bowl and mash with a fork until smooth.
  3. Stir in browned bratwurst, mayonnaise, water, Dijon mustard, horseradish and salt and pepper (to taste).
  4. Fill egg cavities with mixture.
  5. Garnish with chives snips in the fashion of foot ball laces (refer to photo if needed).

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Disclaimer: This post is not sponsored  or endorsed by any particular brand, and all opinions and choice of product usage are my own. Feel free to substitute food brands of your choice.

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