Pecan-Stuffed Deviled Eggs

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

Recipe from

Southern Living


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.

Alana Chandler, Richardson, Texas,

Southern Living

April 2004
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