---------- Recipe via Meal-Master (tm) v8.01

     Title: Turkey Salad Stuffed Eggs
Categories: Appetizers, Cheese/eggs, Poultry
     Yield: 4 servings

     8    Eggs                                3 tb Mayonnaise
     2    Celery stalks                       2 tb Dijon mustard
     2    Green onions                        1 tb Cider vinegar
   1/2    Sweet red pepper                    1 ts Sugar
   3/4 lb Leftover cooked turkey            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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