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Turkey Salad Stuffed Eggs



  • 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. 1Place 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 over process. Scrape into medium-size bowl. Sit in mayonnaise, mustard, vinegar, sugar and salt.
  3. Spoon 1 rounded tablespoon into hollow of each egg half.
  4. Serve, or refrigerate up to 12 hours.

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