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.