Turkey Salad Stuffed Eggs

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.