It’s been a minute since I last made deviled eggs so I went a little extra. These were my contribution to football Sunday. They were a hit! Source
It’s been a minute since I last made deviled eggs so I went a little extra. These were my contribution to football Sunday. They were a hit! Source
Hot paprika is the best for spicing up some deviled eggs. Paprika is so underappreciated in the States.
Isn’t SPP (salt, pepper, paprika) like the default dry rub for meat? Or is that just where I am.
One, most of those rubs are not very high quality. Though I understand that there are some good options these days.
That may well be true, but ask an average American if they cook with paprika, and the answer will usually be no. People do not pull paprika from the cabinet, for the most part. And it’s relatively uncommon for somebody to be familiar with different types–hot paprika, smoked paprika, sweet paprika, etc.
And some cumin since there’s jalapenos on there already
Because in the States we settle for cheap, dusty paprika.
PRO TIP: Get Hungarian paprika.
PRO PRO TIP: Grow your own. Peppers are about toughest, easiest, most forgiving plants out there. Dry it in the sun or get a dehydrator from the thrift. I use a cheapo, dedicated coffee grinder for pepper powders.