Which came first: The Turkey or the Egg?

After boiling eggs for a LONG time (none of this 8 minute stuff - I like to be able to peel them), use a butter knife to slice through the white and find the yolk to remove it whole.
Use a potato masher to mix shown ingredients. To make it creamier, add a bit of fat free half and half.


Fill . . .













































Boil for 45 mins. Done when a knife comes out clean.




Let the heat do the work, and after they cool a bit, peel with your thumb.
A little skin keeps it real . . .





























Mash away with shown ingredients until they are creamy. Low sodium, fat free. . .



















Smoked turkey cooks for a couple of hours when thawed, and is fail proof. Put in fridge 2-3 nights before hand to thaw, or just cook it longer. Foil in the bottom, make a foil tent, and tuck in at the sides.






















































Voila!
NOTE: Let it cool for an hour and remove meat rather than storing the whole bird. If it goes in the fridge hot, it may not cool down properly.