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Pecan-Stuffed Deviled Eggs

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.

Southern Living APRIL 2004

  • Yield: Makes 6 servings

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

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.

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Pecan-Stuffed Deviled Eggs recipe

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