| Recipe Title: Turkey Salad Stuffed Eggs Contributed by: TwinLakesChef
List of Ingredients
8 Eggs
2 Celery stalks
2 Green onions
1/2 Sweet red pepper
3/4 lb Leftover cooked turkey
3 tb Mayonnaise
2 tb Dijon mustard
1 tb Cider vinegar
1 ts Sugar
1/4 ts Salt
|
Preparation
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.
Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor.
Blend with on-off pulses until finely chopped; do not overprocess. Scrape into medium-size bowl.
Stir in mayonnaise, mustard, vinegar, sugar and salt. 3). Spoon 1 rounded tablespoon into hollow of each egg half.
Serve, or refrigerate up to 12 hours.
| Number of Servings: 16 halves Cookbook Category
Appetizers-Dips-Snacks-Finger Food
Eggs & Cheese
General Cooking/Prep Method
Assembly
Stovetop
Extra Features of Recipe
Quick Recipe (30 min. or less)
Tested & Approved Recipe
Yes! |
Appetizers