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Turkey Salad Stuffed Eggs
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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 |
 
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Serving size: 16 servings | Calories/serving: N/A | |
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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. For more please see Premium Free Recipes | |
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