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.
- 1⁄2 link andouille sausage, diced
- 2 teaspoons vegetable oil, if needed
- 6 hard-boiled eggs, shelled and chopped
- 2 stalks celery, thinly sliced
- 10 large black olives, halved
- 1⁄2 cup mayonnaise
- 1⁄2 teaspoon prepared horseradish (to taste)
- black pepper, to taste (optional)
- In a skillet over medium-high heat, saute Andouille until well-browned.
- Add oil only if necessary to prevent burning.Drain and cool.
- Combine cooled sausage with all other ingredients.
- Cover and chill.
- Serve cold.
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!
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.
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. :-)