Deviled eggs stuffed with
turkey salad.
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
- 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.
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