---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Turkey Salad Stuffed Eggs
 Categories: Appetizers, Cheese/eggs, Poultry
      Yield: 4 servings
 
      8    Eggs                                3 tb Mayonnaise
      2    Celery stalks                       2 tb Dijon mustard
      2    Green onions                        1 tb Cider vinegar
    1/2    Sweet red pepper                    1 ts Sugar
    3/4 lb Leftover cooked turkey            1/4 ts Salt
 
  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.
 
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