Turkey and Egg Salad

Cooked chopped turkey, hard-boiled eggs, and simple seasonings make the most delicious turkey salad. Leftover turkey from a holiday feast is perfect for this savory turkey salad. It’s excellent in sandwiches or served in wraps or lettuce leaves. Feel free to use your favorite gourmet mustard in this recipe, and tailor the amount of mayonnaise to suit your taste.

Recipe Variations

• Replace the turkey with chopped cooked chicken or flaked canned tuna.
• Fill sandwich buns or rolls, wrap them in foil, and bake, as for these hot baked tuna buns.
• Use chopped sweet pickles instead of dill pickle.
• For extra crunch, add finely chopped celery or water chestnuts.

Storage

Store the turkey salad mixture in an airtight container in the fridge for up to 4 days.

Turkey and Egg Salad

Diana

Make the most of your leftover turkey with this savory turkey and egg salad recipe. Great for sandwiches or served in lettuce wraps.

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Servings 6 servings

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Course Turkey

Prep Time 15 minutes minutes

Ingredients

  

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• 3 cups chopped leftover turkey, a mixture of dark and light is good
• 3 hard-cooked eggs, chopped
• 2/3 cup mayonnaise, or to taste
• 1 tablespoon Dijon mustard
• 1/4 cup chopped dill pickle
• 3 to 4 tablespoons finely chopped red onion, optional
• salt and pepper, to taste

Instructions

• Combine all ingredients in a large bowl and mix, adding more mayonnaise, as needed.
• Use in sandwiches or mound on lettuce or salad greens with slices of avocado, grapes, or tomatoes.

Keyword egg salad, turkey salad

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