- 12
- 20 mins
- 36 mins
Ingredients
- 12 eggs
- 5 tablespoons mayonnaise
- 5 teaspoons dill pickle juice
- Juice of 1 small lime
- 1/2 teaspoon prepared yellow mustard
- 5 teaspoons sweet relish
- 2 tablespoons finely chopped sweet onion
- 2 finely chopped large pimiento-stuffed olives
- 2 tablespoons finely chopped dried cranberries
- 3 teaspoons finely chopped, seeded jalapeño
- 4 tablespoons finely chopped pecans
- 1/4 teaspoon coarse ground pepper
- 1/2 teaspoon sugar
- 24 Texas pecan halves
- Paprika for garnish
Preparation
Step 1
Fill pot with enough water to cover eggs. Bring to rapid boil and cook 1 minute. Remove from heat and let sit 15 minutes, covered. Drain and cool eggs in ice water. Peel and slice eggs in half lengthwise, scooping yolks into bowl. Mash egg yolks to crumb size. Add mayonnaise, pickle juice, lime juice and mustard. Stir until mixture forms even paste. Fold in relish, onion, olives, cranberries, jalapeño, chopped pecans, pepper and sugar and mix well. Spoon carefully into egg white halves. Top each egg with pecan half and sprinkle with paprika. Cover and refrigerate at least 1 hour before serving.
Servings: 12. Serving size: 2 egg halves. Per serving: 142 calories, 7 g protein, 10.6 g fat, 4 g carbohydrates, 0.7 g dietary fiber, 163 mg sodium, 1.7 g sugars, 187 mg cholesterol