Pecan-stuffed eggs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs; hard-cooked | |
| ¼ | cup | Mayonnaise |
| ½ | cup | Pecans; chopped |
| 1 | teaspoon | Onion; grated |
| 1 | teaspoon | Vinegar |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Parsley; minced |
| Parsley; fresh sprigs (opt.) | ||
Directions
Slice eggs in half lenghwisek and carefully remove yolks. Mash yolks with a fork; add next 7 ingredients, mixing well. Spoon pecan mixture into egg whites. Garnish with parsley sprigs, if desired.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.