Place the eggs in a medium saucepan and add enough cold water to cover by 1 inch. Place over high heat and bring to a boil. Cover, remove from the heat, and let stand 15 minutes.
Meanwhile, in a large skillet over medium heat, cook the pork sausage patties until browned and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and cover loosely to keep warm.
Drain the eggs and transfer to a bowl of ice water. When cool enough to handle, peel and coarsely chop the eggs. In a large bowl, combine the chopped eggs, mayonnaise, chives, mustard, and chili sauce. Season with salt and, if desired, additional chili sauce and set aside.
Arrange the cilantro sprigs on the bottom halves of rolls. Top with the sausage patties, egg salad, and top halves of rolls and serve.
*If you can’t find ready-made patties, shape 12 ounces of loose breakfast sausage into 8 3-inch patties.
Yield: 8 servings