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Leftovers Turkey and Egg Salad Sandwich

  • Meals
  • Protein-Packed
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4/5 - 3 Ratings
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Prep Time 5-10 minutes
Serving Yield 6 servings

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. The best part? You can use our ready-to-go hard-boiled eggs to eliminate cooking all together.

By: Run Far Girl


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 and Gerry’s Organic 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


To make the dressing:

Step 1

Place dressing ingredients in a small bowl and whisk until combined. Set aside.

To make the turkey and egg salad:

Step 1

Roughly chop turkey and hard-boiled eggs and place to a large mixing bowl.

Step 2

Add in dried cranberries, walnuts, spinach, and herbs.

Step 3

Add in dressing mixture and fold ingredients together until thoroughly combined.

Step 4

Serve atop toasted bread as an open-faced sandwich or between soft rolls.

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