- 6 eggs; hard-cooked
- ¼ cup mayonnaise
- ½ cup pecan pieces
- 1 tablespoon onion; grated
- 1 tablespoon vinegar
- ½ teaspoon dry mustard
- ½ teaspoon sea salt
- ½ teaspoon parsley; minced
- Fresh parsley sprigs
- Slice eggs in half length. Carefully remove yolks.
- Mash yolks with a fork; add mayonnaise, pecans, onion, vinegar, dry mustard, sea salt and parsley, mixing well.
- Spoon pecan mixture into egg whites. Garnish with parsley sprigs, if desired.
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