Deviled Eggs

 

Thanksgiving is right around the corner, and you need more than the standard turkey to feed your hungry guests. We have you covered with this maple-glazed turkey with sage butter and bacon, plus sides! With sweet potato bites, honey-roasted carrots and deviled eggs, your Thanksgiving dinner will be sure to please.

South Dakota farmers raise approximately 5 million turkeys per year. That’s enough to give nearly six turkeys to every person in South Dakota.

Did you know that turkeys like to eat local, too? They are fed a nutritious diet packed with protein from South Dakota soybeans. South Dakota soybean farmers are proud of the fact that they provide the number one source of protein for the poultry that provide the great food we all enjoy. Most turkey farmers work with an animal nutritionist who prescribes a healthy diet for their animals. Nutritionists love soybean meal for its protein, but also because it includes essential amino acids. Those healthy animals make for a healthy, protein-packed meal for your Thanksgiving dinner.

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Print Recipe
Deviled Eggs
Course Appetizer
Servings
Ingredients
  • 12 eggs
  • 1/2 cup mayo
  • 1 teaspoon red Thai curry paste
  • Salt
  • Pepper
  • 1 serrano pepper
  • extra virgin olive oil
Course Appetizer
Servings
Ingredients
  • 12 eggs
  • 1/2 cup mayo
  • 1 teaspoon red Thai curry paste
  • Salt
  • Pepper
  • 1 serrano pepper
  • extra virgin olive oil
Instructions
  1. Boil eggs for 10-14 minutes.
  2. Deshell eggs.
  3. Halve eggs lengthwise and remove the yolks.
  4. Place yolks, mayo, Thai curry paste, salt and pepper into food processor and blend.
  5. Spoon mixture into egg halves.
  6. Slice serrano peppers into thin slices. Place 1 slice on each deviled egg.
  7. Drizzle serving dish with extra virgin olive oil. Sprinkle salt on top of oil and then place deviled eggs on serving dish.

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