Tangy Mustard Deviled Eggs

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April 16, 2014

We love the tangy spice that mustard lends to deviled eggs. With all those eggs that will be laying around this Easter Sunday, whip up a batch of these simple yet delicious deviled eggs. Like them extra spicy? Kick it up a notch and add a splash or two of hot sauce.

Mustard Deviled Eggs
Courtesy of Colman’s Mustard

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
 
 
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.
 

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