---------- 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.
  
 -----