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.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  1. Cut eggs in half lengthwise, and carefully remove yolks.
  2. Mash yolks in a small bowl. Stir in mayonnaise and next 5 ingredients, and blend well. Stir in pecans.
  3. Spoon or pipe yolk mixture evenly into egg-white halves.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pecan-Stuffed Deviled Eggs Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy