Deviled Eggs with English Red Mustard

 
Deviled Eggs with English Red Mustard.


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.

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


English Red Mustard

This recipe comes from Mount Horeb Mustard Museum. If you want it really hot, use piquin chiles.

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