Andouille Deviled Eggs Recipe
Written by
Robert Washington
Published on
March 30, 2015
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- 2 teaspoon vegetable oil
- ¼ cup plus 1 tablespoon finely chopped andouille sausage
- ¼ cup finely chopped green bell pepper
- ½ cup mayonnaise or Creole mustard
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- Garnish: parsley
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Andouille Deviled Eggs Resipe
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