Pecan-Stuffed Eggs

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.