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

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy