Ingredients
For the dressing
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
For the turkey and egg salad
- 4-5 cups of leftover roasted turkey, shredded or roughly chopped
- 6 Pete & Gerry's Hard Boiled Eggs
- 1 handful dried cranberries
- 1 handful chopped walnuts
- 1 handful fresh baby spinach, finely chopped
- 1/2 sprig rosemary removed from stem and finely chopped
- 1-2 sage leaves, finely chopped
- 6 slices hearty bread or soft rolls
Servings: 6
Amount Per Serving
- Calories 440
- Fat Cal. 190
- Total Fat 21g (32% DV)
- Sat. Fat 4g (20% DV)
- Trans Fat 0g
- Cholest. 270mg (90% DV)
- Sodium 550mg (23% DV)
- Total Carb. 30g (10% DV)
- Fiber 4g (16% DV)
- Sugars 10g
- Protein 33g
- Vitamin A (20% DV)
- Vitamin C (4% DV)
- Calcium (10% DV)
- Iron (15% DV)
- Vitamin D (15% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time 10 minutes
Serving Yield 6 servings
Ingredients
For the dressing
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
For the turkey and egg salad
- 4-5 cups of leftover roasted turkey, shredded or roughly chopped
- 6 Pete & Gerry's Hard Boiled Eggs
- 1 handful dried cranberries
- 1 handful chopped walnuts
- 1 handful fresh baby spinach, finely chopped
- 1/2 sprig rosemary removed from stem and finely chopped
- 1-2 sage leaves, finely chopped
- 6 slices hearty bread or soft rolls
Servings: 6
Amount Per Serving
- Calories 440
- Fat Cal. 190
- Total Fat 21g (32% DV)
- Sat. Fat 4g (20% DV)
- Trans Fat 0g
- Cholest. 270mg (90% DV)
- Sodium 550mg (23% DV)
- Total Carb. 30g (10% DV)
- Fiber 4g (16% DV)
- Sugars 10g
- Protein 33g
- Vitamin A (20% DV)
- Vitamin C (4% DV)
- Calcium (10% DV)
- Iron (15% DV)
- Vitamin D (15% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
The feast is over, family’s gone home, and your fridge is packed with Thanksgiving leftovers. Instead of eating Thanksgiving dinner on repeat, take all those leftovers and craft a delicious turkey and egg salad that’s perfect for snacking or lunch.
To make the dressing
- Place dressing ingredients in a small bowl and whisk until combined. Set aside.
To make the turkey and egg salad
- Roughly chop turkey and hard-boiled eggs and place to a large mixing bowl.
- Add in dried cranberries, walnuts, spinach, and herbs.
- Add in dressing mixture and fold ingredients together until thoroughly combined.
- Serve atop toasted bread as an open-faced sandwich or between soft rolls.
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