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
  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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/andouille-deviled-eggs/