Pecan-Stuffed Eggs Recipe

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Pecan-Stuffed Eggs Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

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Pecan-Stuffed Eggs

 

Ingredients

6 eggs, hard-cooked
1/4 cup mayonnaise
1/2 cup pecans, chopped
1 tsp onion, grated
1 tsp vinegar
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp parsley, minced
1 parsley, fresh sprigs (opt.)



 

Preparation

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.

 

 

Servings: 6

 

 

 

 


 

Pecan-Stuffed Eggs Recipe brought to you by Recipes 4U