Piquant Egg Salad

photo by Seasoned Cook



- Ready In:
- 8mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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)
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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Reviews
-
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. :-)