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.
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|Serving Size: 1 Serving (667g)|
|Recipe Makes: 4|
|Calories from Fat: 575 (60%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 961
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