Turkey Salad Stuffed Eggs Recipe

Step 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.

Step 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.

Step 3

Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.

Things You'll Need

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

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