|The Colman's Mustard Cookbook|
|by Paul Hartley|
This gift/cookery book features 50 searingly hot recipes for lovers of the much loved and iconic mustard from Norwich.
111 - 114 of 114 for mustard pickled eggs
Boil 12 eggs until done. Combine all ingredients and boil 5 minutes, then pour over hard cooked eggs. Keep refrigerated until ready to eat.
Halve hard boiled egg lengthwise. Remove yolks and mash with mayonnaise, mustard, relish, salt ... cheese-bacon flavored bits over top fillings as a garnish.
Mash hard cooked eggs in a bowl, add remaining ingredients and chill. Divide evenly. 2 servings.
Fry egg over easy with yolk broken. After egg flipped put on slice of cheese until melted. Place on bun. Add pickle, ketchup, mustard and onion.
top of page