2 celery stalks
2 green onions
1/2 sweet red pepper
3/4 lb leftover cooked turkey
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 packet stevia
1/4 teaspoon salt
Place eggs with enough water to cover in medium-sized saucepan. Bring to a 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 over process. Scrape into medium-size bowl. Stir in mayonnaise, mustard, vinegar, stevia and salt.
Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.
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