It’s tradition for me to make deviled eggs for the Fourth of July but it’s not about picnics, campgrounds, or family reunions. In our family, it’s about fireworks.
I pack up smoky deviled eggs flecked with bacon and trek across the border—the Minnesota and South Dakota border on U.S. Highway 14—where for a week and a half, my sister Kalli runs her in-law family fireworks store on the edge of the state line rest area.
She is a South Dakota resident and I live a few miles into the Land of 10,000 Lakes & 1 Trillion Mosquitoes so we are practically neighbors for nine days! (South Dakota residents can buy fireworks in the state between June 27 and July 5, visitors can buy any time.)
She runs the store during the days and her friend Barry works at night and he stays overnight in a camper to guard the place. He usually texts me on June 27 to remind me that he is looking forward to my deviled eggs. And within a few days, I show up with the smoky little devils.
And because of it, there are two fireworks named after me. (OK, not really.)
Sweet and stressed out. I guess those could be named after a lot people I know.
(As you can see, she runs an orderly ship around there.)
What is a Fourth of July food tradition in your family?
dash of liquid smoke
dried bacon and onion seasoning (I use Tastefully Simple Bacon Bacon; you could use bacon bits and dried onion flakes.)
- Peel the eggs. Discard the shells or use them in your garden.
- Slice eggs in half lengthwise with a sharp knife.
- Pop the yolks into a bowl and set the whites in a container.
- Mash up the yolks with a fork. Add the remaining ingredients to taste and desired consistency.
- Scoop the yolk mixture into the egg whites with a spoon or use a bag to pipe it in. I use my Pampered Chef Easy Accent Decorator with the large star tip so the bacon bits don’t get stuck.
- Sprinkle with a few bits of Bacon Bacon.
- Cover and store in refrigerator for a few days.
Sweet and smoky wishes,