Ingredients
- 2 ounces sausage (andouille sausage diced, 1/2 link, about 2 tablespoons)
- 2 teaspoons oil (vegetable oil, if needed)
- 6 large hard-boiled eggs (shelled and chopped)
- 2 celery stalks , thinly sliced
- 40 grams olives (10 large black olives, halved)
- 1/2 cup mayonnaise
- 1/2 teaspoon prepared horseradish (to taste)
- Black pepper, to taste (optional)
How to Make
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Step 1: In a skillet over medium-high heat, saute Andouille until well-browned.
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Step 2: Add oil only if necessary to prevent burning.Drain and cool.
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Step 3: Combine cooled sausage with all other ingredients.
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Step 4: Cover and chill.
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Step 5: Serve cold.
We hope you enjoy this recipe!
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