Andouille Deviled Eggs

Andouille Deviled Eggs

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
  • 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
  1. In a small skillet, cook sausage over medium heat, stirring occasionally, until crispy and golden, 8 to 10 minutes. Let drain on paper towels.
  2. Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
  3. 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.
  4. Evenly pipe egg yolk mixture into wells of egg whites. Top with sausage. Garnish with green onion, if desired.



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