Give Your Burgers and Deviled Eggs a Kick and Sass with Colman’s Original Prepared Mustard!

While it’s Memorial Weekend , it’s almost a sin if you aren’t firing up the barbeque. Here is a recipe courtesy of Colman’s Mustard to give your
burgers a bit of zip and sass! Plus — the perennial deviled eggs get a kick from Colman’s Mustard as well!

Mustardly Deviled Eggs (Double and triple this recipe if you are serving a crowd! They won’t last long!)

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.

Yield: 3 servings
Heat Scale: Mild

Ingredients
6 large hard-boiled eggs, shelled

1/4 cup mayonnaise

1 tablespoon grated onion

2 tablespoons Colman’s Original Prepared Mustard

Salt and pepper to taste

Preparation:
Boil and cool all the eggs!
Cut the eggs lengthwise in half.
Scoop out the yolks and place them in a bowl.
Mash the yolks with a fork and add the mayonnaise, onion and the Colman’s Original Prepared Mustard and mix well.
Add salt and pepper to taste.
Divide the filling among the egg halves, mounding it slightly.
Garnish with dried pepper flakes or paprika powder.
Arrange the eggs on a platter, cover, and refrigerate. (Leave some in the frig to get really cold — and to be extras! You will run out)

Good burgers are all about seasoned meat. Yes, toppings add an array of wonderful flavors, but a good burger starts with good meat. This is where a quality dry rub comes into play. There are many recipes out there and many have one thing in common – Dry Mustard Powder. This ingredient is key, so it is important to use a quality mustard for the best results. Colman’s Mustard is the iconic English Mustard with a fiery kick. It’s been around for 200 years, and with good reason – its complex flavor profile takes ordinary foods to the next level.

Colman’s Mustard BBQ Dry Rub— for hamburgers, chicken, fish, beef or just about anything!

1/3 cup Garlic Powder

1 1/2 tbsp Cumin, ground

2 1/3 cup Brown Sugar

1 tbsp Cayenne

¼ cup Colman’s mustard powder

1/4 cup Cinnamon or canella, ground

2 cup La Colombe Decaf. Espresso, ground

1 1/2 cup Salt, kosher

1/2 cup Black Pepper, ground

Mix all together in a bowl and store in a sealed jar in a cool, dry place.

To use, rub on meat, fish or vegetable and let sit for at least 3 hours for meat, or 30 minutes for fish or vegetables.

Find Colman’s Prepared Mustard in your baking and cooking aisle along with the spices. You can’t miss it– the container is YELLOW! It’s the spice that gave mustard it’s wonderful spicy reputation!!

Stevie Wilson,
LA-Story.com

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