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pecan deviled eggs

Southern Pecan Deviled Eggs

Serves: Makes 12

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6 large eggs
2 1/2 tablespoons mayonnaise
3/4 cup pecan halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon spicy mustard
1/2 teaspoon minced fresh parsley, plus fresh parsley sprigs, for garnish


Place eggs in a medium saucepan and cover with cold water by about 1 inch. Bring water to a boil over medium-high heat, then immediately remove the pan from the heat. Cover and let eggs sit in the cooling water for 10 minutes. Drain.

Gently crack and peel the eggs, making sure not to damage the white of the egg. Slice eggs in half lengthwise and, using a spoon, carefully remove the yolk. Transfer the yolks to medium bowl and whites to serving platter.

In a medium skillet, toast the pecans over medium heat until golden brown and aromatic, 3 to 5 minutes. Set aside 12 pecans for garnish. Finely chop 1/4 cup of the remaining pecans. Save any remaining pecans for a snack.

Using a fork, mash the egg yolks. Stir in the mayonnaise, garlic powder, salt, pepper, mustard, minced parsley and chopped pecans. Spoon or pipe the yolk mixture into the egg halves. Garnish each egg with a pecan half, parsley sprig or both. Serve.

About the recipe

Whether used in a pecan pie, added to dress up a green salad or as a topping in sweet potato pie, the pecan is truly the South’s favorite nut, which is why we've incorporated them into our favorite appetizer — deviled eggs. There are also various recipes for pecan deviled eggs; some suggest adding bacon to the eggs, whether as a garnish or into the yolk mixture to offset the sweetness of the pecans. Other recipes recommend tossing the pecans in a spice blend — such as garlic salt, chili powder and cayenne pepper — before adding them to the egg yolk mixture to truly live up to its deviled name. For truly classic pecan deviled eggs, though, we recommend our own recipe, which uses the traditional mayonnaise and mustard combination along with garlic powder for extra flavor, and pecan halves as a garnish with crunch.