Piquant Egg Salad

Piquant Egg Salad created by Seasoned Cook

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.

Ready In:
8mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Chocolatl
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@Chocolatl
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"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."
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  1. IngridH
    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!
    Reply
  2. Seasoned Cook
    Piquant Egg Salad Created by Seasoned Cook
    Reply
  3. Seasoned Cook
    Piquant Egg Salad Created by Seasoned Cook
    Reply
  4. Seasoned Cook
    Piquant Egg Salad Created by Seasoned Cook
    Reply
  5. Seasoned Cook
    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.
    Reply
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