This is a sponsored post for Colman’s. All opinions are 100% my own.
Summer is almost here, and one thing I am really looking forward to is all the yummy food I will be eating! My family gets together quite often during the warm summer months, and we always have a great time catching up with each other, playing with our kids in the back yard, and eating delicious foods, of course!
One of my favorite summer dishes is deviled eggs. My husband and I have been on a low carb diet for over 6 months now, so eggs have become a staple in our home. I love deviled eggs because they are so versatile and delicious. You can really flavor them up any way you want, and they are a perfect ‘grab and go’ food. No plate required! As a Mom of two busy toddlers, finger foods like this are definitely my friend.
One ingredient I always add to my deviled eggs, no matter which flavor direction I go in with them, is mustard. I love mustard so much that I always have about half a dozen different flavors of it in my refrigerator. You can really add so much flavor to your favorite dishes by adding a bit of mustard. It just gives it so much more depth.
I was recently given the opportunity to try out Colman’s Dry Mustard. I have never tried this product before, but I was very intrigued by it, as I love mustard so much. I also love all things spicy, and when I heard this mustard had a great kick to it, I knew I had to try it!
I added the Colman’s Dry Mustard to my deviled eggs, and it sure did give them a nice ‘kick’! The heat from this mustard is not throat hot, but nose hot. It’s sort of like a cross between wasabi and cayenne, and it’s delicious!
Colman’s Dry Mustard can be used in lots of recipes to really bring out the flavor and heat. Add a pinch to pasta, sprinkle on your pizza or serve on sushi! I can’t wait to add this mustard to some of my other favorite dishes, like summer salads and dips!
- 2 Tablespoons Colman’s Dry Mustard
- 12 hard-boiled eggs
- 5 teaspoons Kosher salt
- 6 tablespoons mayonnaise
- 5 tablespoon dried chives
- 3 tablespoons Sour Cream
- Hard boil, cool and peel eggs.
- Cut eggs in half lengthwise and carefully remove yolks.
- Place yolks in a bowl and mash with a fork.
- Add remaining ingredients and mix until well combined. Mixture should be smooth and creamy.
- Spoon yolk mixture back into the egg whites.
- Garnish with additional dried chives, if desired.
- Store in an airtight container in the refrigerator until ready to serve.
What dishes will you add Colman’s Dry Mustard to?