Total Time
8mins
Prep 5 mins
Cook 3 mins

This can be eaten just as a salad or as a sandwich filling. It's good on sourdough bread. It should not be necessary to add salt.

Ingredients Nutrition

Directions

  1. In a skillet over medium-high heat, saute Andouille until well-browned.
  2. Add oil only if necessary to prevent burning.Drain and cool.
  3. Combine cooled sausage with all other ingredients.
  4. Cover and chill.
  5. Serve cold.

Reviews

(3)
Most Helpful

This was a very nice salad. The sausage gave it an interesting flavor and texture, much more interesting than plain, old egg salad :) I enjoyed this on sourdough rye bread, which made a very nice combination. Thanks for posting a new way to enjoy an old favorite!

IngridH April 11, 2011

Delicious! This made a nice lunch with crackers. I added a bit of prepared mustard. I omitted the olives because I did not have them in my pantry at the time. I will finish the rest tomorrow by making a sandwich. Great salad! Prepared as a participant in the Aus/NZ Swap #37 February 2010.

Seasoned Cook February 12, 2010

Made for your Divisional Championship Football Pool win, I opted to serve this recipe as a appy snack. True andouille sausage is very rarely found here in Iceland, so I used a med-heat grd breakfast sausage & otherwise made it as written. Then I used the mixture to make well-stuffed tortilla wraps ~ a pers fave w/my DH. I am sure it serves 4 perfectly, but there was little left after 2 of us ate heartily. I think using half the mayo amt w/an equal measure of shredded cheese might also make this work well to serve warmed & will try that. Thx for sharing this tasty recipe w/us & CONGRATS on your Football Pool win. :-)

twissis February 03, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a