Turkey Salad Stuffed Eggs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: Eggs,
2: Celery stalks,
2: Green onions,
1/2: Sweet red pepper,
3/4 lbs: Leftover cooked turkey,
3 tbsp: Mayonnaise,
2 tbsp: Dijon mustard,
1 tbsp: Cider vinegar,
1 tsp: Sugar,
1/4 tsp: Salt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp