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.
Related recipes
- Creole pecans
- Little pecan pies
- Pecan bread
- Pecan cookies
- Pecan corn bread stuffing
- Pecan cream
- Pecan crescents
- Pecan cups
- Pecan delights
- Pecan muffins
- Pecan pie
- Pecan puffs
- Pecan rolls
- Pecan stuffed mushrooms
- Pecan stuffed smoked pheasant
- Pecan stuffing
- Pecan supremes
- Pecan treats
- Pecan treats *
- Pecan-studded breast of chicken