Bacon sriracha deviled eggs
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Those toots gonna come out like fire!
in out -
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
Nice. All the major food groups are present: bacon, eggs, cayenne, jalapenos, …
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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
The only thing I’m gonna taste are the jalapenos. 🫠 They overtake everything for me. Can’t taste anything else. Nice presentation though!
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The only thing I’m gonna taste are the jalapenos. 🫠 They overtake everything for me. Can’t taste anything else. Nice presentation though!
You can remove them. They’re just a briney salty taste to me. More of a textural crunch than a necessity.
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The only thing I’m gonna taste are the jalapenos. 🫠 They overtake everything for me. Can’t taste anything else. Nice presentation though!
Same, I don’t like the flavor of jalapenos. I don’t have an issue with spiciness, it’s the taste that I don’t like.
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You can remove them. They’re just a briney salty taste to me. More of a textural crunch than a necessity.
Not in my experience. Or are these some kind of special, extra mild jalapenos?
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They’re pickled, so I’d say pretty mild IMO.
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They’re pickled, so I’d say pretty mild IMO.
Interesting. Would be interested in tasting if offered.
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Same, I don’t like the flavor of jalapenos. I don’t have an issue with spiciness, it’s the taste that I don’t like.
Ah, yeah, fair enough! For me it’s the spiciness and how they overtake every meal they’re in.
Tiny pieces in chili cheese balls are fine but, not much else for me personally.
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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.
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Isn’t SPP (salt, pepper, paprika) like the default dry rub for meat? Or is that just where I am.
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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.
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Same, I don’t like the flavor of jalapenos. I don’t have an issue with spiciness, it’s the taste that I don’t like.
How about fresh? I like both, but I get sick of the sour pickling pretty quick.
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And some cumin since there’s jalapenos on there already
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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
Sometimes simpler is better. Just use some paprika and cayenne for the same flavor and avoid the massive effort.
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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
never like deviled eggs. I would try one of these for sure.
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Sometimes simpler is better. Just use some paprika and cayenne for the same flavor and avoid the massive effort.
What’s the massive effort?
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What’s the massive effort?
Do this 25 more times and get back to me.
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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.
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Do this 25 more times and get back to me.
I was asking genuinely. Is it a huge pain in the arse to put sriracha in the eggs or something?
