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

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.