Recipe number 67621 is

Turkey Salad Stuffed Eggs

The ingredients are:
8 Eggs 2 Celery stalks 2 Green onions 1/2 Sweet red pepper 3/4 lb Leftover cooked turkey 3 tbsp Mayonnaise 2 tbsp Dijon mustard 1 tbsp Cider vinegar 1 tsp Sugar 1/4 tsp Salt

The recipe yield is:
4 servings

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. 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 overprocess. Scrape into medium-size bowl. Sit 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.

Appetizers; Cheese/Eggs

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