- 6 boiled eggs, peeled
- 3 cups pork sausage, finely chopped
- 3 tbsp fresh chives, chopped
- 3 tbsp fresh parsley, chopped
- 3 cups fine bread crumbs
- 1 cup all-purpose flour
- 2 eggs, beaten
- oil for deep-frying
Place chopped sausage, chives, and parsley in a food processor and puree until consistency is like pate.
Coat the boiled eggs with sausage pate, then roll in flour, dip in beaten egg, and finally coat evenly in breadcrumbs.
Deep fry coated eggs until golden brown.
Cut in half and serve.