Boil eggs for 15 min

Cool & peel

Cut cooled eggs in half lengthwise. Scoop yolks into a bowl with the mustard & mayo.

Mash with a fork to combine. Season with salt & Pepper.

Arrange egg halves on a serving plate.

Load 3/4 of the mixture into a piping bag fitted with a coupler.

Load the rest of the mixture into a separate piping bag fitted with a #12 tip.

Pipe a large portion with the coupler fitted bag down the middle of the egg white. This will be the body of your turkey.

With the #12 fitted piping bag, pipe the legs of the turkey on either side.  Squeeze at the top part and pull diagonally upwards to form the legs.

Stick a candy bone into the tip of each leg.

Insert a small knife between the legs and pull slightly up to create the turkey’s cavity.

Sprinkle with chili powder

Repeat until you have used up the yolk mixture & serve.