Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Turkey Salad Stuffed Eggs (low cal)

8 large eggs
2 celery ribs
2 green onions
½ red bell pepper
¾ pound cooked turkey
3 T. mayonnaise
2 T. prepared brown mustard
1 T. cider vinegar
1 t. granulated sugar
¼ t. salt

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Cover eggs with water, bring to boil, reduce heat and simmer for 10 minutes. Drain; hold under cold running water to cool. Peel and halve crosswise. Remove the yolks. In a food processor, combine celery ribs, green onions, red bell pepper and cooked turkey. Finely chop, but do not over-process. Stir in mayonnaise, prepared brown mustard, cider vinegar, sugar, and salt. Mash the egg yolks and mix into the vegetable mixture. Spoon one rounded tablespoon into the hollow of each egg half. Makes 16.