 | | Directions |
- In a bowl, lightly toss together, chopped eggs, diced pickles, celery, leek, celery seed, parsley, roasted red peppers and turkey.
- Add enough mayonnaise until desired consistency is achieved. Salt and pepper to taste.
- Cover and chill 1-2 hours before serving.
- Arrange large lettuce leaves on each plate and scoop at least 1 cup of turkey salad into leaf. Garnish as desired and serve.
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Prep Time: 15 minutes
Container: medium bowl
Servings: 6
|  | | Ingredients | | - | | 1 cup light mayonnaise or less |
| - | | 6 hard boiled eggs, chopped |
| - | | 1/2 cup bread and butter pickles, diced or sweet pickle relish |
| - | | 2 large stalks celery, diced |
| - | | 1/2 cup leek finely chopped (white and light green part) |
| - | | 1 tablespoon celery seed |
| - | | 2 tablespoons fresh parsley, chopped |
| - | | 3 tablespoons roasted red pepper strips, chopped |
| - | | 5 cups turkey or chicken, cooked and diced |
| - | | salt and pepper to taste |
| - | | large lettuce leaves |
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