Ingredients for Annie's Turkey Salad
- 6 large eggs
- 2 cups cooked turkey, diced
- 1/2 cup chopped dill pickles
- 1/4 cup prepared sandwich or salad spread
- 1/4 cup mayonnaise
- 1/4 cup finely chopped celery (optional)
- Salt to taste
- Pepper to taste
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How to Make Annie's Turkey Salad
- Place 6 large eggs in a medium saucepan and cover with cold water.
- Bring water to a boil over medium-high heat. Immediately remove from heat.
- Cover and let the eggs stand in the hot water for 10-12 minutes for perfect hard-boiled eggs.
- Transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, peel and finely chop the eggs.
- In a large bowl, combine 2 cups cooked turkey, diced, 1/2 cup chopped dill pickles, 1/4 cup finely chopped celery (optional), 1/4 cup prepared sandwich or salad spread, and 1/4 cup mayonnaise. Gently mix until everything is well combined.
- Season generously with salt and pepper to taste. Add more mayonnaise if a creamier consistency is desired.
- Cover the bowl and chill in the refrigerator for at least 3 hours to allow the flavors to meld. This step is crucial for best results!
- Serve on bread, crackers, lettuce cups, or enjoy it straight from the bowl!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
33g
Fat
4g
Carbs
3g
