Annie s Turkey Salad

6 eggs

6 cups cooked turkey meat

1 (16 ounce) jar sweet pickles, chopped

1 ½ (10 ounce) jars mustard-mayonnaise blend

¾ cup 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.