Piquant Egg Salad
Created by Chocolatll on September 8, 2015
- Servings: 5
- Prep Time: 5m
- Cook Time: 3m
- Recipe #20899
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.
Nutritional Facts
- Serving Size: 1 (151.1 g)
- Calories 275.8
- Total Fat - 21.4 g
- Saturated Fat - 5.2 g
- Cholesterol - 295.5 mg
- Sodium - 639.2 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 0.7 g
- Sugars - 2.6 g
- Protein - 11.6 g
- Calcium - 56.8 mg
- Iron - 1.2 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg