| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Turkey Salad Stuffed Eggs

8 large eggs
2 celery ribs
2 green onions
1/2 red bell pepper
3/4 pound cooked turkey
3 tablespoons mayonnaise
2 tablespoons prepared brown mustard
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt

1. Cover eggs with water, bring to boil, reduce heat and simmer for 10 minutes. Drain; hold under cold running water to cool. Peel and halve crosswise. Remove the yolks.
2. In a food processor, combine celery ribs, green onions, red bell pepper and cooked turkey. Finely chop, but do not overprocess. Stir in mayonnaise, prepared brown mustard, cider vinegar, sugar, and salt.
3. Mash the egg yolks and mix into the vegetable mixture.
4. Spoon one rounded tablespoon into the hollow of each egg half.

Makes 16.