Title: Pecan-Stuffed Eggs
Categories: Appetizers
Yield: 6 Servings

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.)

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.