Turkey Salad Stuffed Eggs

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.