Pecan-stuffed Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers | 6 | Servings | |
INGREDIENTS
| 6 | Eggs, hard-cooked | |
| 1/4 | c | Mayonnaise |
| 1/2 | c | Pecans, chopped |
| 1 | t | Onion, grated |
| 1 | t | Vinegar |
| 1/2 | t | Dry mustard |
| 1/2 | t | Salt |
| 1/2 | t | Parsley, minced |
| Parsley, fresh sprigs opt. |
INSTRUCTIONS
Slice eggs in half lenghwisek and carefully remove yolks. Mash yolks with a fork; add next 7 ingredients, mixing well. Spoon pecan mixture into egg whites. Garnish with parsley sprigs, if desired. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 138
Total Fat: 15.9g
Cholesterol: 214.7mg
Sodium: 339.3mg
Potassium: 112.1mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 1.6g
Protein: 8.1g