This is a sponsored post on behalf of Colman’s Mustard. As always, any personal opinions expressed are my own.
One of my family’s favorite appetizers is deviled eggs. It doesn’t matter which one of us makes them, they don’t last long. This is interesting to me, because we all make them a little bit differently. Some members of my family swear that deviled eggs must have vinegar in them. When I ask why the vinegar is a must, I am told that the vinegar gives it a little bite. I disagree on the use of vinegar in dishes like deviled eggs. Hubby and I are not the biggest fans of a strong vinegar taste. When I want a little bite in my food, I get it from other sources such as Colman’s.
What is Colman’s?
Colman’s Mustard is a gourmet hot mustard, made from a carefully crafted blend of locally grown brown and white mustard seeds from Norwich, England. Available in both dry and prepared forms, Colman’s works equally well as both a condiment and as an ingredient in your favorite recipe.
I received some samples of Colman’s Mustard, both the prepared and the dry. I’d never used Colman’s before. The first thing I had to decide was which Colman’s I wanted to try first. I’d never used dry mustard before so I decided to go with the prepared first. The 5.3 ounce bottle of Squeezy Mustard gets its flavor from a blend of both brown and white mustard seeds. It’s got considerably more heat than the yellow and brown mustards you usually find in my fridge. When the time came for me to decide what I wanted to make with the Colman’s, I decided to take our family favorite, deviled eggs, and combine it with one of our summer staples, potato salad.
The resulting side dish brought a smile to everyone’s face. The dish had plenty of bite, even enough to quiet the skeptical doubters who insisted that you can only get bite from vinegar. Hubby was thrilled because the dish didn’t have a vinegary taste. Everyone really enjoyed the heat in the dish, the Colman’s gave foods we were very familiar with a new flavor with some oomph. Here’s how I made it.
Deviled Egg Potato Salad
- 2 pots
- 2 mixing bowls, 1 medium and 1 large
- measuring cups
- measuring spoons
- cutting board
- vegetable peeler
- Instant Pot and steamer basket (only if making with an Instant Pot)
- 2 pounds potatoes, peeled & cubed (I used russet potatoes)
- 8 large eggs
- 1 cup mayonnaise
- 1/3 cup Colman’s Mustard
- 1-2 green onion stalks, diced
Peel and cube the potatoes, then place into a large pot of water and boil.
Place the eggs into the other pot and boil them while the potatoes are cooking.
Dice the onion stalks.
IF MAKING THIS RECIPE WITH AN INSTANT POT – Place a steamer basket into the Instant Pot. Place the potatoes, eggs and 1.5 cups water into the Instant Pot. Set the Instant Pot on manual high with a cooking time of 4 minutes. When the Instant Pot has finished cooking the potatoes, do a quick pressure release.
Remove the potatoes from the pot and let them cool.
Remove the eggs from the pot and place them into a bowl of cold water to cool.
Place the mayo and Colman’s Mustard into a small bowl and mix well.
Once the potatoes have cooled, place them in a large bowl.
Cut the eggs in half. Remove the yolks and place them into a medium sized mixing bowl. Use a fork to break apart the yolks.
Chop the egg whites into pieces about the size of the potatoes and set them aside.
Place the Colman’s Mustard and mayo into a large measuring cup and mix thoroughly. (Be sure to taste a tiny bit, if you want even more heat just add a little more Colman’s.)
Add the mustard-mayo mixture to the egg yolks and combine.
Add the eggs into the large bowl with the potatoes.
Add the mustard-mayo mixture to the potatoes and eggs and mix thoroughly.
Add the onions to the large bowl and mix thoroughly.
Refrigerate for at least 2 hours before serving.
Garnish with paprika when serving.