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.
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