Turkey-Egg Salad Recipe

Cooking Directions

• STEP 1.Start by cooking the turkey breast until it is fully cooked and tender. Let it cool before shredding it into bite-sized pieces.
• STEP 2.In a large bowl, combine the shredded turkey, chopped hard-boiled eggs, diced celery, and sliced green onions.
• STEP 3.In a separate small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the turkey mixture and gently toss until everything is well coated.
• STEP 5.Taste and adjust the seasoning if needed. You can add more salt, pepper, or lemon juice according to your preference.
• STEP 6.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
• STEP 7.Serve the turkey-egg salad chilled on its own or on a bed of lettuce. You can also serve it as a sandwich filling or with crackers.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To cook the turkey breast, you can roast it in the oven or cook it in a slow cooker. Make sure it reaches an internal temperature of 165°F (74°C).
• For extra flavor, you can add chopped fresh herbs like parsley, dill, or chives to the salad.
• If you prefer a lighter dressing, you can substitute Greek yogurt for some or all of the mayonnaise.
• Feel free to add other vegetables like diced bell peppers or shredded carrots for added crunch and color.

Storage and Serving

• This turkey-egg salad is best served chilled.
• You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve it as a light lunch or dinner, or as a filling for sandwiches or wraps.
• It pairs well with a side of fresh fruit or a simple green salad.