Bring a small pot of water to a boil. Reduce heat to medium-low–the water should be rapidly simmering, not boiling–and carefully drop in the eggs. Cook for 9–10 minutes. Transfer to an ice bath and then peel and roughly chop. Set aside.

Combine the mayonnaise, Dijon mustard, pickle juice, paprika, sugar, and minced parsley in a bowl. Whisk until smooth. Taste and season with salt and pepper.

Add the turkey, celery with leaves, shallot, pickle, and cranberries to the salad dressing. Stir to combine and coat all of the ingredients with the dressing.

Carefully fold the chopped eggs, and break up any pieces of yolk with your spoon to evenly distribute the yolks in the salad. Taste and season with salt and pepper. Add more paprika if you like.

Refrigerate the salad until ready to serve.

Serve the salad on toasted sourdough or rolls. Serve with your favorite sandwich toppings, like sliced cucumbers, red onion, tomatoes, or torn lettuce. Enjoy!