Shell the cooked eggs. Dry completely.
In a bowl, beat one of the eggs.
Add the sausage, onion, bread crumbs and mix to combine.
Using an ice cream scoop or 1/3 cup measuring cup, portion out sausage.
Placing the sausage in the palm of you hand, make an indentation in the sausage and place one egg in the center of the sausage mixture.
Form the sausage around the egg, covering completely.
Set aside until all eggs are coated.
Crush the cornflakes and place in a separate bowl.
In another bowl, beat the second egg.
Coat each sausage ball in beaten egg and then roll them in cornflake crumbs until covered completely.
Place on a lightly greased, rimmed baking pan.
When all eggs are coated, cover and place in the refrigerator for at least 30 minutes - and up to overnight.
When ready to bake, preheat oven to 350 degrees.
Remove the eggs from the refrigerator. Remove the cover and bake for 35-40 minutes or until deep brown and crispy.
While the eggs are baking, prepare the sauce.