Andouille Sausage Deviled Eggs
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 Tbsp butter
- ⅓ cup finely chopped smoked andouille sausage
- ¼ cup finely chopped red bell pepper
- 12 hard cooked eggs, halved lengthwise
- ¼ cup mayonnaise
- 2 Tbsp sour cream
- 1 Tbsp Creole mustard
- 1 Tbsp chopped fresh parsley
- 1 tsp Creole seasoning
- 2 green onions, sliced
Instructions
- 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.
- Remove and mash egg yolks in a bowl until smooth. Stir in sausage mixture, mayonnaise, sour cream, mustard, parsley, and seasoning.
- Spoon or pipe egg yolk mixture into egg whites. Sprinkle with onions. Serve immediately or cover and refrigerate up to 1 day.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
175
|
175
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 11 | 11 |
| Carb (g) | 2 | 2 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 479 | 479 |
| T. Sugs (g) | 1 | 1 |
| A. Sugs (g) | 0 | 0 |
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