Deviled Eggs with Pecans
 
Makes 12
Ingredients
  • 6 hard-boiled eggs, peeled
  • ⅓ cup pecan meal (see Note)
  • Dash each of garlic powder and onion powder
  • ½ teaspoon salt
  • Hot sauce, to taste
  • 1 tablespoon dill pickle relish
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons yellow mustard
  • 2 tablespoons mayonnaise
  • Garnish: dill pickle relish
Instructions
  1. Slice eggs in half lengthwise and gently remove the yolks. Put the yolks and the remaining ingredients in a bowl and mix well. For a smoother mixture, pulse in a food processor.
  2. Fill each egg white with an equal amount of the mixture and chill for at least 1 hour before serving. Garnish with dill relish, if desired.
Notes
Pecan Meal
Pecan meal is finely ground pecans. It is primarily used to coat or crust fish, chicken, meats, or vegetables. It can also be added to piecrusts, pancake batter, or the batter for frying chicken or fish. If you like a little crunch, sprinkle it on fruit, salads, yogurt, ice cream, and cereal. To produce this meal, put pecan halves or pieces in a food processor or electric blender, and pulse several times until very fine. Do not overprocess. Due to the high oil content, the meal can turn almost into butter if ground too quickly. One cup of pecan halves or pieces yields about one cup of meal. You can make a large batch of the meal and store it in airtight containers in the freezer for later use. (Pecan meal is also available to purchase online.)
Recipe by Louisiana Cookin' at https://louisianacookin.com/deviled-eggs-with-pecans/