ANDOUILLE DEVILED EGGS

Ingredients

1. 12 large hard-cooked eggs
2. 1 teaspoon vegetable oil
3. ¼ cup plus 1 tablespoon finely chopped andouille sausage
4. ¼ cup finely chopped green bell pepper
5. ½ cup mayonnaise or Creole mustard
6. 1 teaspoon salt
7. ¼ teaspoon cayenne pepper
8. Garnish: parsley

Instructions

1. Peel each egg, and halve lengthwise. Set aside.
2. In a small skillet, add oil, and heat over medium heat. Add andouille 
and bell pepper, and cook, stirring, 
3 minutes. Drain on paper 
towels; let stand until cool.
3. In a small mixing bowl, add egg yolks, and mash with a fork. Add andouille mixture and mayonnaise or mustard. Season with salt and cayenne pepper, stirring to combine.
4. Spoon yolk mixture into egg 
whites, and garnish with parsley, if desired. Chill 1 hour before serving.