Easter is around the corner so it’s time to make these Easter Deviled Eggs. I love using Colman’s Mustard, known for its distinct zesty flavor. It is the secret ingredient which packs a punch in these must try and foolproof Deviled Egg recipe. These delectable bites are perfect to serve to family and friends for any special occasion, but especially this coming Sunday. Feel free to double this recipe for more guests.
Established in 1814, Colman’s Mustard of Norwich has been recognized widely as the iconic English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient for favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval – the Royal Warrant – galvanizing Colman’s Mustard as the crown jewel of mustards and securing its place in the most discerning kitchens around the world.
Easter Deviled Eggs
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
1. Cut the eggs lengthwise in half. Scoop out the yolks and place them in a bowl.
2. 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. Arrange the eggs on a platter, cover, and refrigerate.