Instructions
Step 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2. Toss the potato fries with vegetable oil, salt, garlic powder, and paprika until evenly coated.
Step 3. Spread the fries in a single layer on the baking sheet and bake for 30–35 minutes, turning halfway through, until golden and crispy.
Step 4. Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let stand for 10–12 minutes.
Step 5. Transfer the eggs to an ice bath, peel them, and chop them into bite-sized pieces.
Step 6. In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, cheddar cheese, salt, and black pepper.
Step 7. Gently fold in the sliced cherry tomatoes and half of the parsley.
Step 8. Preheat a grill pan or outdoor grill to medium-high heat.
Step 9. Brush the sausages with olive oil and season with garlic powder, paprika, and black pepper.
Step 10. Grill the sausages for 8–10 minutes, turning occasionally, until evenly charred and heated through.
Step 11. Arrange the grilled sausages, crispy fries, and loaded egg salad on serving plates.
Step 12. Garnish with the remaining parsley and serve immediately.
Storage and Reheating Tips
Store leftover sausages, fries, and egg salad in separate airtight containers in the refrigerator for up to 3 days.
Reheat the sausages in a skillet, air fryer, or oven until warmed through.
For the best texture, reheat fries in an oven or air fryer rather than a microwave.
Keep the egg salad chilled and do not leave it at room temperature for more than 2 hours.
Egg salad should not be frozen, as the texture will become watery after thawing.
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