| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese/eggs |
4 |
Servings |
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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