1. Combine the dijonnaise, sour cream, mayo, pickle relish, celery and lemon juice. Blend well with a rubber spatula.
2. Add the turkey and, if desired, chopped hard-cooked eggs, and fold into the dressing. Season with salt and pepper as needed.
3. Serve immediately or place into a storage container with a lid.
4. If placing the salad into a storage container, label, date and refrigerate it.
Note: For a richer turkey salad, add ⅓ cup of cream cheese, and use ½ cup of mayo and 2 tablespoons of sweet pickle relish. Optional recipe additions include ½ cup of dried cranberries and ½ cup of chopped walnuts. The recipe may be served on warm naan bread.