Chef Wil's Deviled Eggs
Yield: 24 deviled eggs
18 hard boiled eggs, peeled split and yolks removed
4 ounces softened cream cheese
1/4 chopped, cooked Conecuh sausage
1/4 cup peach preserves
1/8 cup minced banana peppers
1/4 cup mayo
Salt and pepper, to taste.
Combine cream cheese, cooked sausage , peppers, preserves, mayo and reserved egg yolks. Taste and add salt and pepper. Fill egg whites with mixture and garnish with thin sliced green onions.
Courtesy: Wil Ardoin, executive chef at La Rosso restaurant in Daphne