Annie's Turkey Salad


This old-fashioned turkey salad recipe can be made with leftover turkey or turkey breast. It is my great-grandmother's recipe. The cook time does not include baking the turkey, just making the salad. Keeping the salad somewhat chunky is part of what makes it good. No food processors, please. I serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or bread.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
3 hrs
Total Time:
3 hrs 20 mins


  • 6 large eggs

  • 6 cups cooked turkey meat

  • 1 (16 ounce) jar sweet pickles, chopped

  • 1 ½ (10 ounce) jars mustard-mayonnaise blend

  • ¾ cup mayonnaise


  1. 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.

  2. In a large bowl, thoroughly mix eggs, turkey, pickles, mustard-mayonnaise blend, and mayonnaise. Chill in the refrigerator for about 3 hours before serving.

Nutrition Facts (per serving)

356 Calories
22g Fat
11g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 356
% Daily Value *
Total Fat 22g 28%
Saturated Fat 5g 23%
Cholesterol 184mg 61%
Sodium 496mg 22%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 29g
Vitamin C 0mg 2%
Calcium 67mg 5%
Iron 2mg 12%
Potassium 338mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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