Wednesday, September 05, 2007

Inglehoffer Creamy Dill Mustard


I picked up a tiny jar of this yesterday and it already has risen through the ranks to become one of my favorite mustards. We made deviled eggs with it and I was really impressed with how well they came out with so little effort. A lot the flavors I normally put in my basic deviled egg recipe are already in the mustard including dill, capers, lemon and (of course) mustard. And it is pretty creamy, so you don't have to add much mayo to the mixture. I wonder what else I can use it on?