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.
Colman’s Mustard
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!
Learn more about Colman’s Mustard by following along on Facebook, Twitter, and Instagram. Want more yummy recipes? Check out their Pinterest feed!
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.Midwestern Style Deviled Eggs
Ingredients
Instructions
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 Giveaway
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.
Good luck!
Christopher Sorel says
use mustard powder is cheese sauces and in coleslaw
Jayme H. says
I would use Coleman’s mustard straight up and as an ingredient for things like chili, potato salad, etc.
Thanks for the chance!
Mary W says
I would use Coleman mustard both ways. We love spicy and this mustard is just what we love. I just made hard boiled eggs so I am going to try your recipe. The only thing I will change is you gotta use Hellmans mayonnaise down here.
Mary Beth Elderton says
I would use Coleman’s by itself on sandwiches and in recipes. One new recipe I tried recently was Honey Mustard Ginger Pork Chops—yum!
Melissa says
I’d put it on bratwurst with grilled onions!
Steve Weber says
I would use it in potato salad as well as just a condiment.
Cindy Merrill says
I make authentic Boston baked beans which are always delicious and not too sweet, My secret? Coleman’s dried mustard.
Richard Brandt says
Both! I’d use it for everything!
Amy C. says
I would use the mustard both “as is” and in recipes. My husband has mustard on his sandwich every day for lunch and I have a great recipes for “Mountain Burgers” that has mustard in it. Thanks!
Jenny S says
I would use it in recipes and as a spice. I love mustard!
Joan Kubes says
I would use Colman’s Mustard in a recipe and also on hot dogs and sandwiches.
Rust says
I would use it as-is, but also in my deviled eggs, potato salad, and on hotdogs and hamburgers.
Ingrid Jackson says
I would use it in potato salad and some other things.
Tina W says
I use mustard in both ways: it’s a great little hidden flavor in several family favorites.
Jessica To says
I would probably use it as is. My son loves a ham and cheese sandwich with mustard.
Karen D says
I would use prepared for sandwiches and I always use dried in mac and cheese.
Marci says
I would use it in a recipe!
Tiffany says
Gotta love some spicy mustard! These eggs look super tasty!
Lauren says
I would use it as is and in recipes.
Margot C says
I use Colman’s all of the time. You can’t make Deviled Eggs without it; though where I come from (New Orleans) you do use real mayo in them.
Julie Lundstrom says
I would use it in a recipe and as is.
Kris I. says
I would use it by itself on sandwiches! Yum!
Annette says
I use it as an ingredient in a recipe.
Melissa Storms says
I would use it both in recipes, like egg salad, and on its own.
Mindy Drummond says
Both of course LOL, I can’t get enough of Colman’s Mustard 🙂 #ColmansMakesItHot and perfect!!
Birdiebee says
I would use both as I spend a lot of time in the kitchen testing out new recipes.
Joy says
I would use Colman’s Mustard in recipes and as is.
Kristen says
I’d use it on delicious sandwich concoctions.
Alyssa says
I don’t usually like deviled eggs, but these look amazing!
Carol w says
I would use it for both. I think I would maybe try to find a chicken dish to make. Thanks for the chance
Seyma Shabbir says
I would use it for my moms potato salad. I love mustard on hot dogs and hamburgers too.
KENNETH OHL says
I would use in Deviled Eggs
Lily Kwan says
I would use Colman’s Mustard in a recipe.
Reesa Lewandowski says
My family is obsessed with deviled eggs! I need to make these asap! The perfect Easter recipe!