It’s almost Labor day weekend, the last outdoor hurrah of summer! It’s hard to believe it’s September already, but I am really looking forward to the long weekend. Like many of you, we’ll be celebrating with a big family cookout, and I’ll be making deviled eggs, which are one of America’s favorite cookout dishes.
I have become addicted to deviled eggs this summer. I’ve always loved them, but this summer I make and eat them all the time. Why the sudden infatuation? It’s because I’ve discovered a new secret ingredient — Old Bay.
Having grown up on the Chesapeake Bay, I am no stranger to Old Bay seasoning, and I use it on just about all seafood. It’s even an amazing topping for french fries or baked potatoes. I don’t even need butter and sour cream on a baked potato if I’ve got plenty of Old Bay!
Then earlier this summer, when I was out of paprika, I tried putting some Old Bay on my deviled eggs. When I tasted it, it felt like the skies opened up and the angels sang! It was so awesome that it led to my aforementioned deviled egg addiction all summer long.
My deviled eggs are so easy to make. Just mix the yolks with a squirt of mustard and just enough mayo to make a nice consistency, then stuff it into the halved whites. Yes, you can get fancy here with piping bags, and that’s usually the type of thing I do with food, but for something as rustic as a deviled egg, I don’t waste my time being fussy. Just scoop it with a spoon. They get eaten way too fast anyway! When the eggs are filled, sprinkle them with a generous amount of Old Bay.
Oh my goodness, those look so good. Fortunately I’ll get my fix this weekend when I make a couple dozen for the cookout!