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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Turkey Salad Stuffed Eggs |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Turkey Salad Stuffed Eggs |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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.
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