Delicious Deviled Eggs

Delicious Deviled Eggs

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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

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