Ingredients
- 6 eggs
- 1/2 c pecans
- 1/4 c mayonnaise
- 1 ts vinegar
- 1 ts onion
- 1/2 ts dry mustard
- 1/2 ts salt
- 1/2 ts parsley
Parsley; fresh sprigs (opt.) 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.
