Try this Turkey Salad Stuffed Eggs recipe, or contribute your own.
Suggest a better description1>. 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.
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Serving Size: 1 Serving (667g) | ||
Recipe Makes: 4 | ||
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Calories: 961 | ||
Calories from Fat: 575 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.9g | 85 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 23.5g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 2193mg | 675 % | |
Sodium 1094.5mg | 38 % | |
Potassium 968.7mg | 25 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 13.7g | ||
Protein 80.9g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 961
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