Mustardly Deviled Eggs

For a twist on classic deviled eggs, I like to give them a little kick. There are several ways I do this (add a dash of hot sauce, spicy mustard, or a sprinkle of cayenne pepper), but my favorite way is to use Colman’s Mustard. This recipe is perfect for Easter festivities and is a great way to use up hard boiled eggs.

Mustardly Deviled Eggs

Ingredients
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

Preparation

1. Cut the eggs lengthwise in half. Scoop out the yolks and place them in a mixing 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.

3. Divide the filling among the egg halves, mounding it slightly.

4. Garnish with chives, dried pepper flakes or paprika.

5. Arrange the eggs on a platter, cover, and refrigerate.