Turkey and Egg Salad Sandwiches Recipe

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Lively, flavorful egg salad loaded with diced turkey—another great idea for using leftover turkey.
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Servings:
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Ingredients
  • 6 eggs, hard boiled, chopped
  • 1/2 cup sweet pickle relish
  • 1 cup light mayonnaise (or less)
  • 2 large celery stalks (diced)
  • 1 leek, diced fine (use white and light green part)
  • 3 tablespoons fresh parsely, chopped
  • 1 tablespoon celery seed
  • 3 tablespoons roasted red pepper, chopped
  • 5 cups turkey or chicken, diced
  • salt and pepper to tast
  • 12 slices pumpernickel or rye bread
  • lettuce leaves (optional)
Container: medium bowl
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • In a medium bowl, combine chopped eggs, pickle relish, celery, leek, parsely, celery seeds, roasted red peppers and turkey. Blend in enough mayonnaise until desired consistency is achieved. Season to taste with salt and pepper.
  • Cover and chill for 1 to 2 hours before serving. Spread approximately 1 cup of mixture on a slice of bread, cover with lettuce leaf and another slice of bread. Cut in half and serve.
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