Turkey Salad Stuffed Eggs Recipe

Ingredients:

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

Instructions:

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.

Servings: 4