Andouille Sausage Deviled Eggs
Ingredients
- 12 hard-cooked eggs
- 1 Tbsp butter
- ⅓ cup finely chopped andouille sausage
- ¼ cup finely chopped red bell pepper
- ¼ cup mayonnaise
- 2 Tbsp Creole mustard
- 1 Tbsp chopped fresh parsley
- 1 tsp Creole seasoning
Instructions
- Peel eggs, and cut in half lengthwise.
- Melt butter in a small skillet over medium heat. Add sausage and bell pepper; cook, stirring 5 minutes or until bell pepper is tender. Drain on paper towels; cool 10 minutes.
- Mash egg yolks in a bowl until smooth. Stir in andouille mixture, mayonnaise, mustard, parsley and Creole seasoning.
- Spoon egg yolk mixture into egg whites. Serve immediately or cover and refrigerate up to 1 day.
Nutritional Information
| Main | Total | |
| Servings | 1 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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