Fun in the Oven: Deviled Eggs

School's starting, the summer is coming to an end, and Labor Day is right around the corner. I for one, haven't even began the semester and I am already gearing up for the first holiday once we return.

Labor Day always seems like the last hurrah before sending off the summer. Even though we've technically been back in the swing of things, it seems the last chance to mingle with friends and family with a cold one in your hand. It's just enough to tease you a little bit and wish you were still in the hot dog days of summer.

Labor Day also seems like the perfect opportunity to squeeze in that last backyard barbecue before the madness of the school year and gearing up for the Thanksgiving and Christmas Holidays (YIKES!).

To me, it always seems like this time of year just simply flies by. I'm sure my fellow teacher friends out there can agree...

So what Labor Day barbecue is complete without Deviled Eggs?

None, I tell ya.

Deviled eggs are the perfect addition to any barbecue/ grill-out and pair quite well with my Baked Barbecued Ribs (recipe #comingsoon). These eggs are a cinch to whip up and are simply divine. Make them during any holiday or festivity... or just make a few to brighten up lunch. They're super quick, and I guarantee you have most ingredients already in your fridge or pantry.

The trick to great deviled eggs is to make really bright, yellow egg yolks. Tips can be found below.

Fun fact, my husband has never tried a Deviled Egg until I made them. And guess what, he loves them. Now he requests them all the time, but I told him he'd have to wait until Labor Day. Poor, B.

Deviled Eggs

Ingredients

8 large eggs, hard boiled and peeled
1/4 cup chopped dill pickles
1 to 1 1/2 teaspoons yellow mustard
1 to 2 tablespoons mayonnaise
1/4 teaspoon Tabasco sauce
Salt and Pepper, to taste
Paprika (and or parsley flakes) to top

Directions

Boil Eggs, cool, and peel under cool water.
Halve eggs length wise. Carefully remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickles, mustard, Tabasco. Add salt and pepper to taste.
Stir well until lumps are not longer visible.
Fill yolk mixture into a large Ziploc bag. Concentrate yolk mixture into one corner of the bag. Cut the small corner of the bag.
Using the bag, fill egg whites evenly with yolk mixture. Garnish with paprika and or Parsley (or chives).
Store covered in the refrigerator, serve chilled and ENJOY!
TIP: For really yellow egg yolks use my Mom's tried and true method of boiling eggs. Place eggs in a large pot, cover with cool water. Bring to a boil and boil for 3 minutes ONLY. Remove from heat and cover, let eggs sit in hot bath for 8 minutes. Gently pour out hot water and replace with cold water and ice. Let eggs sit in ice bath for 15 minutes. Peel eggs under cold running water.