Turkey Salad Stuffed Eggs
Serves:
Ingredients:
8
Eggs
1
ts
Sugar
1
tb
Cider vinegar
2
tb
Dijon mustard
3
tb
Mayonnaise
3/4
lb
Leftover cooked turkey
1/2
Sweet red pepper
2
Green onions
2
Celery stalks
1/4
ts
Salt
Method:
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.