6 eggs, hard-boiled and peeled
1⁄4 c. mayonnaise
1 t. onion, grated
1⁄2 t. fresh parsley, chopped
1⁄2 t. dry mustard
1⁄8 t. salt
1⁄3 c. pecans, coarsely chopped
Garnish: fresh parsley
Cut eggs in half lengthwise and carefully remove yolks. Mash yolks in a small bowl. Stir in mayonnaise and next 4 ingredients; blend well. Stir in pecans. Spoon or pipe yolk mixture evenly into egg-white halves. Garnish, if desired. Serves 6.
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