JOHNSONVILLE ANDOUILE SAUSAGE DEVILED EGGS


1 Tbsp. olive oil
½ package (13.5-oz.) Johnsonville Premium Fully Cooked Andouile Deviled Eggs
1 dozen eggs hard boiled
1-2 teaspoon(s) Dijon mustard
1/3 cup mayonnaise
Few dashes of hot sauce
½ tsp. kosher salt
Freshly ground pepper, to taste

Heat oil in a large sauté’ pan over medium-high heat. When oil is shimmering, add diced sausage. Cook until-well browned on all sides. Remove from pan with a slotted spoon; set aside to drain on paper towels.

Slice eggs in half lengthwise. Remove yolk and grate on small holes of box grater into a mixing bowl. Add mustard, mayonnaise, hot sauce, salt and pepper and mix thoroughly. Add yolk mixture to a large sealable plastic bag.

Fill egg whites half way with diced sausage. Cut off tip of plastic bag and pip yolk mixture into egg whites over diced sausage, over filling the whites. Top yolk mixture with more diced sausage.

Refrigerate until ready to use.