Turkey salad stuffed eggs

4 servings

Ingredients

Quantity Ingredient
8 Eggs
2 Celery stalks
2 Green onions
½ Sweet red pepper
¾ pounds Leftover cooked turkey
3 tablespoons Mayonnaise
2 tablespoons Dijon mustard
1 tablespoon Cider vinegar
1 teaspoon Sugar
¼ teaspoon Salt

Directions

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.

Related recipes