Turkey Salad Stuffed Eggs
Yield
4 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 2 | each |
celery stalks
|
|
| 2 | each |
scallions, spring or green onions
|
|
| ½ | Sweet |
sweet red bell peppers
|
*
|
| ¾ | pound |
turkey
cooked |
|
| 3 | tablespoons |
mayonnaise
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 2 | each |
celery stalks
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 0.5 | Sweet |
sweet red bell peppers
|
*
|
| 340.2 | g |
turkey
cooked |
|
| 45 | ml |
mayonnaise
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 15 | ml |
apple cider vinegar
|
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
Directions
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.
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.
Stir in mayonnaise, mustard, vinegar, sugar and salt.
Spoon 1 rounded tablespoon into hollow of each egg half.
Serve, or refrigerate up to 12 hours.
