Brilliant!  I don’t know why this never occurred to me before; of all the versions of deviled eggs that are out there, I love this true Louisiana version with diced Andouille sausage and green bell pepper added into the mix.  Spicy and full of flavor, this recipe courtesy of Louisisna Cookin’ magazine creates an appetizer that is sure to disappear from your favorite deviled egg plate faster than you can pass it.

(To view this recipe, click on the following link: http://www.louisianacookin.com/andouille-deviled-eggs/)

Tagged: Andouille sausage, appetizer, deviled eggs, eggs, green pepper, hors d'oeuvre, Southern, trilogy