Cajun Deviled Eggs, a twist on the classic recipe that contains smoked andouille sausage & sauerkraut. Gluten-Free. Low-Carb. Keto.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Serving Size 12servings
Ingredients
6eggs
6ouncesAndouille sausage, sliced
2tablespoonsmayonnaise
1tablespoonmustard
1/2teaspooncajun seasoning
pinchcayenne pepper
1/4cupsauerkraut
pinchpaprika
Instructions
Add the eggs to a small pot of cold water over a high heat and set a timer for 10 minutes. Once the ten minutes are over, transfer the eggs to cold water and allow to cool for a couple of minutes.
Sear the Andouille sausage in a hot skillet, about 2 minutes on both sides then remove from heat.
Peel the eggs, cut in half lengthwise and scoop the yolk into a bowl. Mix the yolks with the mayo, mustard, cajun seasoning and cayenne pepper.
Add a slice of Andouille to the hollow of every egg and fill the rest of the hollow with the yolk mixture using a piping bag.
Top each deviled egg with a little heap of sauerkraut and garnish with a sprinkle of paprika.