| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; hard-cooked |
| 1/4 |
c |
Mayonnaise |
| 1/2 |
c |
Pecans; chopped |
| 1 |
ts |
Onion; grated |
| 1 |
ts |
Vinegar |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
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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