Christi McNeil's delicious deviled eggs

Each year, the Pawhuska Chamber of Commerce hosts an incredible social event known simply as, THE GALA. Among the marvelous perks of purchasing a ticket to attend, is the opportunity to bid on the numerous silent and live auction items. Believe me, there are some remarkable auction items that rank from the extravagant, to the fanciful, to the practical. There is without a doubt, always something for everyone.

I can testify, among one of my favorite purchases was for a spectacular, over the moon, shrimp boil party. Every aspect of the event screamed FIVE STAR! The guests lacked for nothing. The hosts and hostesses pulled out every stop and the attention to detail could not be rivaled.

The appetizer course kicked off the evening and it set the bar high for what was to follow. I knew I wasn’t leaving that party without a recipe for Christi McNeil’s deviled eggs. (Truth be told, it is not the least bit lady-like to consume 3 before the entrée, but I am fairly certain no one was counting or looking.) Yes!!! They were that good. I’ve made her recipe several times since the shrimp-boil-to-remember and I always get asked for the recipe. It never fails and the appetizer never disappoints.

CHRISTI McNEIL’S DELICIOUS DEVILED EGGS

INGREDIENTS:

12 large hard-cooked eggs

1 teaspoon vegetable oil

1/4 cup plus 1 tablespoon finely chopped andouille sausage

1/4 cup finely chopped green bell pepper

1/2 cup mayonnaise or Creole mustard

1 teaspoon salt

1/4 teaspoon cayenne pepper

Garnish: parsley

INSTRUCTIONS:

1. Peel each egg, and halve length-wise, set aside.

2. In a small skillet, add oil and heat over medium heat. Add andouille sausage and bell pepper and cook, stirring for about three minutes. Drain on paper towels and let stand until cool

3. In a small mixing bowl, add egg yolks and mash with a fork. Add andouille sausage 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 one hour before serving.

Now how’s that for a little LOCAL FLAVOR??!!