Pecan-Stuffed Eggs Recipe - Cooking Index
6 | Eggs - hard-cooked | |
1/4 cup | 59ml | Mayonnaise |
1/2 cup | 73g / 2.6oz | Pecans - chopped |
1 teaspoon | 5ml | Onion - grated |
1 teaspoon | 5ml | Vinegar |
1/2 teaspoon | 2.5ml | Dry mustard |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Parsley - minced |
Parsley - fresh sprigs (opt.) |
Slice eggs in half lengthwise 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.
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