IBM Computer, Laptops and Servers

Turkey Salad Stuffed Eggs

Recipe

Title:

Turkey Salad Stuffed Eggs

Categories:

Appetizers, Cheese/eggs, Poultry

Yield:

4 servings

Ingredients

• 8
• Eggs
• 3 tb Mayonnaise
• 2
• Celery stalks
• 2 tb Dijon mustard
• 2
• Green onions
• 1 tb Cider vinegar
• 1/2
• Sweet red pepper
• 1 ts Sugar
• 3/4 lb Leftover cooked turkey
• 1/4 ts Salt

Ingredients

• 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.