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Just because you can't see the fermented sausage infused into these deviled eggs doesn't mean it's not there.

Chicago chef Chris Gawronski is no stranger to ‘nduja, that delicious fermented spreadable sausage that’s spicing up everything from salad dressings to burgers around the country. Melted, smeared, fried, layered or smudged, there’s no two ways about it: This once-obscure ingredient is a hot topic.

At his restaurants, Acanto and the Gage, Gawronski serves traditional favorites but adds his own touches to every dish. Craving sausage and eggs? Mash ‘nduja in with the yolk filling for deviled eggs and watch this classic and popular appetizer disappear even faster than usual.