Turkey and Walnut Egg Salad
"cup of leftover turkey, avacado mayo, Branston pickle, mustard, raw walnuts, boiled eggs "
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This flavorful Turkey and Walnut Egg Salad combines leftover turkey with creamy avocado mayo, tangy Branston pickle, and zesty mustard for a delicious meal. Chopped boiled eggs and crunchy raw walnuts add texture, making it perfect for a quick lunch or festive gathering. Serve it on hearty bread or over a green salad for a satisfying dish that’s both nutritious and appetizing.
ingredients
- 1 cup cooked turkey, shredded
- 1/4 cup avocado mayo
- 2 tablespoons Branston pickle
- 1 tablespoon mustard (Dijon or yellow)
- 1/2 cup raw walnuts, chopped
- 2 boiled eggs, chopped
- Salt and pepper, to taste
- Optional: lettuce leaves for serving
steps
- 1.
In a mixing bowl, combine shredded turkey, avocado mayo, Branston pickle, and mustard.
- 2.
Gently fold in the chopped boiled eggs and walnuts until everything is evenly mixed.
- 3.
Season with salt and pepper to taste, adjusting as needed.
- 4.
If desired, serve the mixture on a bed of lettuce leaves or as a sandwich filling.
- 5.
Enjoy your quick and satisfying meal!
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