Annie's Turkey Salad recipe

10 servings

6 eggs

6 cups cooked turkey meat

1 (16 ounce) jar sweet pickles, chopped

1 1/2 (10 ounce) jars mustard-mayonnaise blend

3/4 cup mayonnaise

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 and salad sauce and mayonnaise.

Chill in the refrigerator approximately 3 hours before serving.