Title: Turkey Salad Stuffed Eggs
Categories: Appetizer Eggs
Yield: 4 Servings
| 8 | | Eggs |
| 2 | | Celery stalks |
| 2 | | Green onions |
| 1/2 | | Sweet red pepper |
| 3/4 | lb | Leftover cooked turkey |
| 3 | tb | Mayonnaise |
| 2 | tb | Dijon mustard |
| 1 | tb | Cider vinegar |
| 1 | ts | Sugar |
| 1/4 | ts | Salt |
1>. Place eggs with enough water to cover in medium-sized saucepan. Bring
to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold
running water to cool. Peel; halve crosswise. Remove yolks and reserve for
another use. 2>. Cut celery, green onions, red pepper and turkey into
1-inch cubes. Place in food processor. Whirl with on-off pulses until
finely chopped; do not overprocess. Scrape into medium-size bowl. Sit in
mayonnaise, mustard, vinegar, sugar and salt. 3>. Spoon 1 rounded
tablespoon into hollow of each egg half. Serve, or refrigerate up to 12
hours.