June 2009

Pecan-stuffed Deviled Eggs

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Sometimes the original can’t be improved. But when it comes to deviled eggs, just what is the “original” recipe? Sweet relish or dill chips? Spicy brown mustard or yellow? Mayonnaise or salad dressing? Every deviled egg recipe carries the signature of the baker in some small way. Let your eggs be the ones with pizzazz with Pecan-Stuffed Deviled Eggs.

Pecan-stuffed Deviled Eggs

6 hard-cooked eggs

1/4 cup mayonnaise

1 tsp. grated onion

1 tsp. white vinegar

1/2 tsp. chopped fresh parsley

1/2 tsp. dry mustard

1/8 tsp. salt

1/3 cup coarsley chopped pecans

Cut eggs in half lengthwise and carefully remove yolks.

Mash yolks in a small bow. Stir in mayonnaise and next 5 ingredients, and blend well. Stir in pecans.

Spoon or pipe yolk mixture evenly into egg-white halves. Makes 6 servings.

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