Turkey Salad Stuffed Eggs
Deviled eggs stuffed with turkey salad.
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
- 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.
- 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.
- Mash the egg yolks and mix into the vegetable mixture.
- Spoon one rounded tablespoon into the hollow of each egg half.
Makes 16 deviled egg appetizers.