Turkey Salad Stuffed Eggs

These stuffed eggs flip the classic deviled egg concept on its head. Instead of a yolk filling, the hollowed-out egg whites get loaded with a finely chopped turkey salad made with celery, green onions, sweet red pepper, mayonnaise, and Dijon mustard.

The food processor makes quick work of chopping all the filling ingredients to a uniform, fine texture. A few quick pulses is all you need. Don’t let it run continuously or you’ll end up with turkey paste instead of a chopped salad with distinct pieces.

Cutting the eggs crosswise instead of lengthwise gives you taller, sturdier cups that hold more filling. Each half gets a generous rounded tablespoon of turkey salad piled inside. Apple cider vinegar and a pinch of sugar in the filling add a sweet-tart brightness that keeps the turkey from tasting flat.

Kitchen Tips

• Start the eggs in cold water and bring to a simmer, not a rolling boil. Gentle heat prevents cracked shells and rubbery whites.
• Cool the eggs under running water immediately after cooking. This stops the cooking and makes them easier to peel.
• Save the yolks for another use: crumble them into a salad, mix into egg salad, or press through a sieve as a garnish.
• These hold well in the fridge for up to 12 hours, making them a great make-ahead appetizer.

Variations

• Use leftover chicken instead of turkey for an everyday version.
• Add a teaspoon of curry powder to the filling for a curried turkey salad twist.
• Garnish each stuffed egg with a small piece of red pepper or a sprinkle of paprika for color.