Andouille Deviled Eggs

Traditional seasonings adds wonderful flavor to these Andouille Deviled Eggs.

Andouille Deviled Eggs
Serves 6
Andouille adds wonderful flavor to these Deviled Eggs.
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  1. 12 large hard-cooked eggs
  2. 1 teaspoon vegetable oil
  3. ¼ cup plus 1 tablespoon finely chopped andouille sausage
  4. ¼ cup finely chopped green bell pepper
  5. ½ cup mayonnaise or Creole mustard
  6. 1 teaspoon salt
  7. ¼ teaspoon cayenne pepper
  8. Garnish: parsley
  1. Peel each egg, and halve lengthwise. Set aside.
  2. In a small skillet, add oil, and heat over medium heat. Add andouille 
and bell pepper, and cook, stirring, 
3 minutes. Drain on paper 
towels; let stand until cool.
  3. In a small mixing bowl, add egg yolks, and mash with a fork. Add andouille mixture and mayonnaise or mustard. Season with salt and cayenne pepper, stirring to combine.
  4. Spoon yolk mixture into egg 
whites, and garnish with parsley, if desired. Chill 1 hour before serving.
Louisiana Cookin


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