Turkey Salad Stuffed Eggs

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Ingredients:
• 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

Directions:
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. 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. Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.