4-3/4 eggs 4-3/4 cups cooked turkey meat 3/4 (16 ounce) jar sweet pickles, chopped 1-1/4 (10 ounce) jars mustard-mayonnaise blend 1/2 cup and 1 tablespoon and 2 teaspoons mayonnaise
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.