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
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.