Deviled Eggs with English Red Mustard
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Deviled Eggs with English Red Mustard
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These spicy appetizers are perfect to serve with a casual brunch or even a picnic. For an even spicier recipe, add a teaspoon or two of habanero hot sauce.
6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon grated onion
2 tablespoons English Red Mustard (see recipe)
Salt and pepper to taste
Cut the eggs lengthwise in half. Scoop out the yolks and place them in a boql. Mash the yolks with a fork and add the mayonnaise, onion and the English Red Mustard and mix well. Add salt and pepper to taste. Divide the fillling among the egg halves, mounding it slightly. Garnish with dried pepper flakes or paprika powder. Arrange the eggs on a platter, cover, and refrigerate.
Yield: 3 servings
Heat Scale: Mild
This recipe comes from Mount Horeb Mustard Museum. If you want it really hot, use piquin chiles.
4 tablespoons cracked brown mustard seeds
2 tablespoons Colman’s dry
(powdered) mustard
1 teaspoon salt
3 small dried hot red peppers, crushed
1/4 cup cold water
1/4 cup beer
Whisk together the dry ingredients in a small bowl, then whisk in the water and beer until the mixture is smooth. Cover and refrigerate for 2 days, for the mustard to thicken and "ripen" before using. Store in a tightly covered jar in the refrigerator.
Yield: Approximately 1/2 cup
Heat Scale: Hot