Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
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 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. Serve, or refrigerate up to 12 hours.