Turkey Egg Salad Recipes
TURKEY-EGG SALAD
Discover our hearty Egg-Turkey Salad recipe. With its addition of MIRACLE WHIP alongside onions, celery and pickle relish, you'll love this turkey salad.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Mix all ingredients except turkey in large bowl. Gently stir in turkey.
- Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 175 mg, Sodium 350 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 4 g, Protein 24 g
POACHED EGG WHITES, TURKEY BACON SALAD
This dish has a French feel. You can enjoy it morning, afternoon or night, and you'll definitely want to. -Mendelsohn
Provided by Spike Mendolsohn
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Add white vinegar and salt to a large pot of water; bring to a simmer. Slide an egg white into pot slowly; let cook 30 seconds before adding another egg white.
- Repeat with remaining egg whites. Poach until opaque, 2 to 3 minutes each; with a slotted spoon, move to a plate.
- In a medium pan over low heat, sauté turkey bacon until crisp, 7 to 10 minutes. Set aside.
- In a microwave-safe bowl, whisk together oils, red wine vinegar and mustard; season with salt and black pepper. Nuke vinaigrette 45 seconds. Toss frisée and turkey bacon with warm vinaigrette.
- Divide frisée mixture between 2 bowls and create a nest in each; add 2 poached egg whites to each nest. Season with salt and black pepper and serve immediately.
HERB AND TURMERIC EGG SALAD
Steps:
- Place the eggs in a medium saucepan. Add enough cold water to cover the eggs by at least 1 inch. Bring to a boil over medium heat. Once the water comes to a boil, remove from the heat, cover with a tight-fitting lid and let sit for 7 minutes.
- Meanwhile prepare an ice bath in a large bowl. Drain and submerge the eggs in the ice bath to stop the cooking.
- Peel the eggs. Chop into 1/4-inch dice and place in another large bowl. Add the mayonnaise, Dijon, turmeric, the 1/2 teaspoon salt and pepper. Gently stir together. If the egg salad looks too dry, stir in 1 to 2 more tablespoons of mayonnaise. Taste and add more salt, if desired.
- Next, stir in the 2 tablespoons chives, 2 tablespoons dill and 1 tablespoon basil. Before serving, garnish with more herbs. Serve the egg salad in lettuce cups, with flax crackers, in a sandwich or even in a salad. Or you can refrigerate the egg salad for up to 5 days.
TURKEY AND EGG SALAD
Make and share this Turkey and Egg Salad recipe from Food.com.
Provided by GingerlyJ
Categories Lunch/Snacks
Time 10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything in a big bowl and chill. serve in pita pockets.
Nutrition Facts : Calories 413.9, Fat 29.3, SaturatedFat 5.8, Cholesterol 244.3, Sodium 629.2, Carbohydrate 17.2, Fiber 2, Sugar 11, Protein 19.7
TURKEY SALAD
I serve this on a bed of lettuce, as a sandwich or in a croissant for a special occasion.-Ruthe Holmberg, Louisville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving.
Nutrition Facts :
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