Ingredients
- 6 eggs
- 65 gr pecans
- 60 ml mayonnaise
- 5 ml vinegar
- 2 gr onion
- 2 ml dry mustard
- 1 gr salt
- 1 gr 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.
