I may be bit nuts, but since I didn't have hot sweet mustard, I made Hot & Sweet Mustard from another cooks site (none on AR yet) for the one teaspoon called for here. I used extra large eggs, so the mixture was too dry to pipe until I added a second teaspoon of the hot sweet mustard. With extra large yolks, I think next time I'll add an extra teaspoon or so of mayo to make it a bit creamier. It is a nice change from the standard deviled eggs.
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I may be bit nuts, but since I didn't have hot sweet mustard, I made Hot & Sweet Mustard from...