French's Simply Venison
INGREDIENTS:
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
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.