Pecan-Stuffed Eggs

Deviled eggs without something extra in them are just halves of mayo. This Southern-leaning version solves that with a generous handful of finely chopped pecans folded right into the yolk filling. The pecans add a nutty crunch and slightly sweet note that plays beautifully against the tangy mayonnaise and the sharp bite of dry mustard. Grated onion is the under-the-radar trick that makes the filling taste full and savory without any actual onion chunks. The grated technique releases just the juice and aroma into the mix. Vinegar and dry mustard work together to balance the richness of the yolks, brightening every bite. Topped with a parsley sprig, these are the appetizer you bring to the church potluck or holiday table that disappears first. Make them ahead too: the flavors deepen overnight in the fridge.

Pro Tips

• Steam the eggs instead of boiling for easier peeling. Place in a steamer basket over boiling water for 12 minutes, then plunge into ice water.
• Use eggs that are at least 7 to 10 days old. Fresh eggs are notoriously hard to peel cleanly.
• Mash the yolks through a fine-mesh sieve for the silkiest filling.
• Use a piping bag or zip-top bag with a corner snipped to fill the egg whites neatly.
• Toast the pecans dry in a skillet for 3 minutes before chopping. Toasted pecans deepen the flavor significantly.

Variations

• Add a teaspoon of sweet pickle relish for the classic American deviled egg flavor.
• Stir in 2 strips of crumbled crispy bacon for a smoky bacon-pecan version.
• Sprinkle with smoked paprika, cayenne, or fresh chives instead of (or in addition to) parsley.