Recipe - Pecan-Stuffed Eggs
Categories: Appetizers, Pecan-Stuffed Eggs
6 Eggs; hardcooked
One fourth cup Mayonnaise
One half cup Pecans; chopped
1 teaspoon Onion; grated
1 teaspoon Vinegar
One half teaspoon Dry mustard
One half teaspoon Salt
One half teaspoon 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.
Pecan-Stuffed Eggs recipe makes 1 Servings
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