If you like your mustard hot, open up this stone jar of Fireman's Spicy Mustard. Hot, rich and full of flavor, this is the hottest mustard made by Pommery. A classic smooth French mustard Fireman's Mustard is made with hot peppers. All natural, once served to the Kings of France, this mustard is sure to add extra spice to deviled eggs, a roast beef sandwich, bratwurst, hotdogs, burgers and pork roast. Add Pommery Fireman's Spicy mustard to pan sauces, vinaigrettes and marinades. Try a smear on a grilled cheese sandwich. Net Wt 8.8oz
Recipe: Spicy Deviled Eggs
12 eggs
1 1/2 Tablespoons Fireman's Spicy Mustard
1 1/2 Tablespoon Mayonnaise
1/2 Tablespoon Worcestershire Sauce
1 - 2 teaspoons hot pepper sauce, or to taste
1 pinch sea salt
1 pinch fine white pepper
1 Tablespoon ground Sweet Hungarian Paprika or Smoked Sweet Paprika for dusting (divided)
- Place eggs in a saucepan with a lid, pour in cold water to cover eggs, bring to a boil, turn down heat to simmer, cover and simmer for 20 minutes. Remove from heat, drain off hot water, place saucepan in sink and run cold water into the pan until the eggs cool to the touch. Peel the eggs, discard the shells.
- In a medium size bowl, combine the Fireman's Spicy mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, salt and pepper.Cut each peeled egg in half lengthwise, remove the yolks, set aside the egg whites and crumble the yolks into the bowl with the deviled sauce mixture. Mash the yolks into the sauce mixture and stir until mostly smooth and thoroughly combined.
- Using a spoon, piping bag or a sturdy plastic bag with the corner cut off, fill each egg white half with the deviled yolk mixture. Dust each egg with a pinch of paprika. Refrigerate until chilled, 20 to 30 minutes, and serve cold.