Title: Turkey salad stuffed eggs
 Categories: Appetizers, Eggs
      Yield: 4 servings
 
      8    Eggs
      2    Celery stalks
      2    Green onions
    1/2    Sweet red pepper
    3/4 lb Leftover cooked turkey
      3 tb Mayonnaise
      2 tb Dijon mustard
      1 tb Cider vinegar
      1 ts Sugar
    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.