Pecan Stuffed Eggs

6 eggs; hard-cooked
¼ cup mayonnaise
½ cup Pecan Valley Pecan Pieces
1 tablespoon onion; grated
1 tablespoon vinegar
½ teaspoon dry mustard
½ teaspoon sea salt
½ teaspoon parsley; minced
Fresh parsley sprigs

1. Slice eggs in half length. Carefully remove yolks.
2. Mash yolks with a fork; add mayonnaise, pecans, onion, vinegar, dry mustard, sea salt and parsley, mixing well.
3. Spoon pecan mixture into egg whites. Garnish with parsley sprigs, if desired.

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