Pecan-Stuffed Deviled Eggs

Southern Living
Top with fresh parsley sprigs and sliced pimientos or chopped pecans for a festive presentation. You might be tempted to use chopped onion, but we found that grating the onion gives the filling a better texture.
Makes 6 servings


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6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon grated onion
1 teaspoon white vinegar
1/2 teaspoon chopped fresh parsley
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/3 cup coarsely chopped pecans


Cut eggs in half lengthwise, and carefully remove yolks.

Mash yolks in a small bowl. Stir in mayonnaise and next 5 ingredients, and blend well. Stir in pecans.

Spoon or pipe yolk mixture evenly into egg-white halves.

Created date

March 2004