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.
|Cover eggs with cold water and ice|
|After the eggs are peeled, Halve eggs length-wise|
|Add mayonnaise, chopped dill pickles, mustard, and Tabasco to egg yolks|
|Place mixture in one corner of a Ziploc bag|
|Use bag to evenly fill eggs with mixture|
What plans do you have for the Labor Day holiday? Will you be cooking or grilling out?
Linking up with Emily for Recipe Swap