RECIPE: Breakfast Deviled Eggs

Cut the end off of each sausage link and squeeze the raw sausage out ot the casing and into a greased flat top.
Render the sausage and cook, breaking it up into pieces, until cooked through and slightly golden.
While the sausage is cooking, roughly chop the waffle and stir it into the sausage, toasting it in the sausage grease, reserve off to the side to cool.
Split the hard-cooked eggs in half, lengthwise.
Remove the yolks and place them in a food processor.
Add the hot sauce salt, pepper, mayonnaise, and juice from the lemon.
Process the yolks until all ingredients are whipped smooth and well mixed.
Spoon filling into a piping bag and pipe back into the egg halves.
To serve, place four halves on a plate.
Garnish with sausage and waffle streusel and drizzle lightly with maple.
Dust carefully with cayenne.