Pecan-Stuffed Eggs
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-cooked |
|
| ¼ | cup |
mayonnaise
|
|
| ½ | cup |
pecans
chopped |
|
| 1 | teaspoon |
onions
grated |
|
| 1 | teaspoon |
vinegar
|
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
parsley leaves
minced |
|
| 1 | x |
parsley sprigs
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-cooked |
|
| 59 | ml |
mayonnaise
|
|
| 118 | ml |
pecans
chopped |
|
| 5 | ml |
onions
grated |
|
| 5 | ml |
vinegar
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
parsley leaves
minced |
|
| 1 | x |
parsley sprigs
optional |
*
|
Directions
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.
