Title: Pecan-Stuffed Eggs
Categories: Appetizer Southern
Yield: 6 Servings

6		Eggs; hard-cooked
1/4	c	Mayonnaise
1/2	c	Pecans; chopped
1	ts	Onion; grated
1	ts	Vinegar
1/2	ts	Dry mustard
1/2	ts	Salt
1/2	ts	Parsley; minced
		Parsley; fresh sprigs (opt.)

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.

previous

next