The addition of andouille makes the classic deviled egg a whole lot heartier. No one can resist these Andouille Deviled Eggs!
Andouille Deviled Eggs
Makes 12
Ingredients
- ⅓ cup finely chopped andouille sausage
- 6 hard-cooked large eggs, peeled
- ¼ cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon hot sauce
- ⅛ teaspoon ground red pepper
- ¼ teaspoon kosher salt
- 1 tablespoon finely chopped green onion
- Garnish: sliced green onion
Instructions
- In a small skillet, cook sausage over medium heat, stirring occasionally, until crispy and golden, 8 to 10 minutes. Let drain on paper towels.
- Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
- In a small bowl, mash egg yolks with a fork. Add mayonnaise, horseradish, hot sauce, red pepper, and salt, stirring until smooth. Fold in green onion. Transfer to a piping bag fitted with a ½-inch round tip.
- Evenly pipe egg yolk mixture into wells of egg whites. Top with sausage. Garnish with green onion, if desired.
