Jul 14 2026
Restaurants›Patio 44 Gulfport›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by Patio 44 Gulfport
Time40m
Serves6

A spin a Southern classic. House-made deviled eggs with crispy andouille sausage and tasso ham

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Ingredients

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Eggs

Filling

Method

Preparation of Eggs

  1. 1

    Boil the Eggs

    Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.

  2. 2

    Cook and Cool

    Once boiling, cover the saucepan, remove it from the heat, and let it sit for 12-14 minutes. Afterward, transfer the eggs to an ice bath to cool for about 5 minutes.

  3. 3

    Peel the Eggs

    Gently tap the cooled eggs on a hard surface and peel off the shells. Rinse the eggs under cool water to remove any shell bits.

Preparing Filling

  1. 4

    Slice the Eggs

    Carefully slice each peeled egg in half lengthwise and remove the yolks into a mixing bowl.

  2. 5

    Mix the Filling

    To the bowl with the yolks, add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy.

  3. 6

    Add Meats

    Fold in the crispy andouille sausage and tasso ham into the yolk mixture until evenly combined.

Assembly

  1. 7

    Fill the Egg Whites

    Using a spoon or piping bag, carefully fill the hollowed egg whites with the yolk filling.

  2. 8

    Garnish

    Sprinkle paprika on top of each filled egg and garnish with chopped chives.

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