Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a medium pot, bring water to a boil and carefully lower in the eggs, boiling them for 4-5 minutes. Transfer to an ice bath immediately after boiling.

Gently peel the eggs under running water and chill them in the refrigerator for a few minutes.

Divide the sausage meat into 6 equal portions and flatten them to create disks around the boiled eggs.

Dredge each sausage-wrapped egg in whisked egg, letting excess drip off, then coat thoroughly with Panko breadcrumbs.

Arrange the coated eggs on the baking sheet and bake for 10-14 minutes until golden and cooked through.

Whisk together Dijon mustard and heavy cream in a small bowl while eggs are baking.

Once baked, let the eggs cool for a moment and serve them warm with the dipping sauce.