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  • Writer's pictureTommy 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.


Good Cooking, Good Eating and Good Living!!!

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