This is a sponsored post on behalf of Colman’s Mustard. The opinions here are my own. You can read my full disclosure policy here.
Food with a spicy kick is a family favorite in my house and if you want spicy, you need Colman’s Mustard. Here’s some more info on this HOT brand, and a delicious recipe I made with their product.
You probably recognize this logo and these vintage mustard tins from your mother’s spice cabinet. Colman’s Mustard has been THE hot mustard for over 200 years and I think we’ve all grown up with this little yellow jar in our kitchens.
And you might notice the logo carries the Royal Warrant as Manufacturers to Her Majesty from Queen Victoria. Colman’s Mustard is very popular in England and all over the world.
In fact, worldwide, over 45 jars are sold per MINUTE. Can you believe it? That’s because Colman’s Mustard isn’t just a condiment, but a go-to cooking ingredient to take your recipes to a whole ‘nother level.
What makes it different? The secret to Colman’s Mustard is in blending high-quality brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba) to consistently produce a unique kick. Colman’s is one of only 3 mustard mills in the world to blend both white and brown mustard seeds!
It says right on the back of the packaging that this stuff isn’t for the faint-hearted. That hot, spicy flavor you get (which I think is more potent in the dry mustard) is one-of-a-kind. My family happens to love hot and spicy dishes so we’ve had fun playing with different ways to use these products.
Colman’s Mustard comes both dry and prepared (in a jar and squeezy bottle) for maximum versatility. The flavor dimension of these products is really on a different scale. I added some of the prepared mustard to a recipe I tried for Mac N Cheese Casserole and it gave it a whole new twist that we loved! Try these mustards in the recipes you already use regularly to give them a new spin.
I met with Colman’s at the Summer Fancy Food Show in NYC this past summer where they served us the best Bloody Marys! A Bloody Mary is my drink of choice and this one had some serious kick! Loved it!
Midwestern Style Deviled Eggs Recipe
My daughter and I flip for deviled eggs and I recently got a new cookbook full of unique recipes for them. We tweaked one a bit and came up with this recipe which literally lasted for about an hour. So first piece of advice: Double it.
Midwestern Style Deviled Eggs have a couple of unique ingredients, including brown sugar, that make them stand out from a ho-hum deviled egg.
Combined with spicy Colman’s Mustard, this is an amazing flavor combo that’s not really sweet, not really spicy, but truly just DELICIOUS.
Combine mashed yolks with salad dressing and mustard. Stir in the remaining ingredients. Season with salt and pepper to taste. Fill the egg whites evenly with the mixture and garnish with chopped chives. Keep refrigerated until ready to serve.
Combine mashed yolks with salad dressing and mustard.
Stir in the remaining ingredients. Season with salt and pepper to taste.
Fill the egg whites evenly with the mixture and garnish with chopped chives.
Keep refrigerated until ready to serve.
Easy to make too! Just plan ahead and get those eggs cooked and cooled. The rest of it goes together super fast.
When you want to wow your party guests, whip out this recipe for an appetizer. We ate them so fast it wasn’t even funny.
The generous folks at Colman’s Mustard are offering my readers a great giveaway! One of you will win the same pack they sent me of assorted Colman’s Mustard and accessories! This giveaway is open to US residents only, ages 18+, and will end at 11:59pm ET on September 17, 2016.
One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.