• Tommy Centola

Andouille Deviled Eggs From Marcelle Bienvenu

There are many ways to serve deviled eggs. Here is Marcelle's take on them.


12 large hard-cooked eggs

1 teaspoon vegetable oil

1/4 cup plus 1 tablespoon finely chopped andouille sausage

1/4 cup finely chopped green bell pepper

1/2 cup mayonnaise or Creole mustard

1 teaspoon salt

1/4 teaspoon cayenne pepper


Peel each egg, and halve lengthwise. Set aside.


IN a small skillet, add oil and heat over medium heat. Add andouille and bell pepper, and cook, stirring 3 minutes. Drain on paper towels; let stand until cool.


In a small mixing bowl, add egg yolks, and mash with a fork. Add andouille mixture and mayonnaise or creole mustard. Season with salt and cayenne pepper, stirring to combine.


Spoon yolk mixture into egg whites and garnish with parsley, if desired.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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