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Name: Pecan-Stuffed Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Dry mustard; 1/2 ts Parsley; minced; 1 ts Onion; grated; 1/2 c Pecans Chopped; 1 ts Vinegar; 6 Eggs; hard-cooked; 1/2 ts Salt; Parsley; fresh sprigs (opt.); 1/4 c Mayonnaise

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INGREDIENTS

1/2 ts Dry mustard
1/2 ts Parsley; minced
1 ts Onion; grated
1/2 c Pecans ; Chopped
1 ts Vinegar
6 Eggs; hard-cooked
1/2 ts Salt
Parsley; fresh sprigs (opt.)
1/4 c Mayonnaise

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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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 6 Servings

Calories: 143
Calories from Fat: 119 (83%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 5.5g
Cholesterol 5.1mg		2 %
Sodium 139.6mg		5 %
Potassium 49.1mg		1 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 5.4g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 143

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