- Details
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Parent Category: Recipes
Turkey Salad Stuffed Eggs
Yield: 4 servings
8 Eggs
2 Celery stalks
2 Green onions
1/2 Sweet red pepper
3/4 lb Leftover cooked turkey
3 tb Mayonnaise
2 tb Dijon mustard
1 tb Cider vinegar
1 ts Sugar
1/4 ts 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. Stir 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.
