Piquant Egg Salad - cooking recipe

Ingredients

1/2 link andouille sausage, diced
2 teaspoons vegetable oil, if needed
6 hard-boiled eggs, shelled and chopped
2 stalks celery, thinly sliced
10 large black olives, halved
1/2 cup mayonnaise
1/2 teaspoon prepared horseradish (to taste)
black pepper, to taste (optional)

Preparation

In a skillet over medium-high heat, saute Andouille until well-browned.
Add oil only if necessary to prevent burning.Drain and cool.
Combine cooled sausage with all other ingredients.
Cover and chill.
Serve cold.