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 sprigs parsley
  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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