Have you ever wondered why folks sprinkle deviled eggs with paprika, why anyone even bothers? The taste is always the same: tastes like eggs with bland red stuff on it. Maybe it’s for the color pop. Maybe because tradition is hard to break. Certainly not to enhance the taste. It’s the reason I don’t use paprika. If I’m going to go to the trouble of including a spice in my repertoire, it better bring more than a raised eyebrow to the table.
Enter, a revelation: Smoked Paprika.
I happened upon it accidentally. I needed paprika for a new recipe I was trying and the store was out of the regular stuff, so I figured I’d be adventurous and try the smoked variety. Couldn’t hurt, that’s for sure.
Hand-to-all-things-delicious, regular paprika is a goner.
The smoked paprika imparted a smokey, earthy, can’t-quite-place-it-but-you-LOVE-it flavor to everything I’ve used it on. It’s my new go-to, perk thangs up, spice.
I even bought a jar and left it behind at Boy’s house the last time I got my Sweet E fix.
This year, when I make the deviled eggs for Thanksgiving, folks are gonna be in for a taste delight.
Pass the eggs? Why, certainly…
3…2…BAM!
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