Turkey Salad Stuffed Eggs

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Try this Turkey Salad Stuffed Eggs recipe, or contribute your own.


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

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 961 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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