Chunky Turkey Salad
Originally submitted by Ann Sizemore and modified by Kaboose.com
Average User Rating:
Turkey leftovers get a lift from sweet pickles, chopped eggs, tangy mustard and creamy mayo in this chunky salad that's best served chilled.
Ingredients
- 6 eggs
- 6 cups cooked turkey meat
- 1 (16 ounce) jar sweet pickles, chopped
- 1-1/2 (10 ounce) jars mustard-mayonnaise sandwich sauce
- 3/4 cup mayonnaise
Cooking Instructions
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Nutrition Facts
Servings per Recipe: 10
Amount Per Serving
- calories: 370cal
- total fat: 21.4g
- cholesterol: 203mg
- sodium: 711mg
- carbohydrates: 15.6g
- fiber: 0.5g
- protein: 28.8g
Preparation Time: 10 min.
Cooking Time: 10 min
Ready In:
Servings: 10
Cooking Time: 10 min
Ready In:
3 hours 20 min.
Servings: 10
