Place 8 eggs in a pot and fill it with water until the eggs are covered. Heat the pot on medium high until the water is at a rolling boil. Cover the pot, remove it from the heat and let it sit for 11 minutes. Drain the water and rinse with cold water until cool. Place eggs in the refrigerator.

Heat the oven to 400 degrees. Cover a baking sheet with parchment paper and set aside.

In a medium bowl, combine the sausage, ⅛ cup parsley, salt and pepper. Separate the sausage mixture into eight 2 ounce portions.

In one small bowl, beat the final egg. Fill a second small bowl with panko bread crumbs.

Remove the eggs from the refrigerator and peel them.

Take one boiled egg in hand and cover it completely with one of the 2 ounce sausage chunks. Dredge the sausage covered egg in the beaten raw egg, then roll it in the bread crumbs and place it on the baking sheet.

Repeat the remaining eggs and sausage chunks, refilling the panko bread crumb bowl as needed.

Place the baking sheet in the oven and bake for 20 minutes, or until the bread crumbs are crispy. Remove the pan from the oven and allow to cool for 5 minutes before serving.

Combine all of the ingredients in a small bowl and stir until well combined. Chill before serving.