Turkey Salad Stuffed Eggsturkey 8 eggs 2 celery stalks 2 green onions 1/2 sweet red pepper 3/4 lb leftover cooked turkey 3 tablespoon mayonnaise 2 tablespoon dijon mustard 1 tablespoon cider vinegar 1 teaspoon sugar 1/4 teaspoon 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. |
