Hard cook the eggs. Shell, half lengthwise and remove the yolk from cooked eggs. Mix all ingredients in a small bowl and scoop the mixture back into the egg white. Enjoy.
Grilled Cheese with Sun-dried Tomato Mustard
Take 2 slices of Vegi bread and butter one side of each. Place one slice of bread, butter side down into a frying pan. Spread Sun-dried Tomato Mustard on other sides of vegi bread. Place slices of marble cheese on the mustard slice of bread in the frying pan. Sprinkle feta cheese on top of the marble cheese slices. Place remaining slice of bread on top of the sandwich in the pan (mustard side down and butter side facing up). Grill in pan, flipping over on until both sides of bread are golden brown and cheese is melted.
Honey Mustard Chicken with Pretzel Crust
4 boneless skinless chicken breasts
4 cups salted pretzels
2 tablespoons Mustard Lady's ancient grains mustard
In a bowl combine the mustards, vinegar & oil. Place chicken breasts between two sheets of waxed paper pound gently with a smooth meat mallet starting at the thickest part and working outward. Coat the chicken with the mustard sauce. Place pretzels in a heavy freezer bag and crush with a rolling pin.
Preheat oven to 400. Line baking sheet with foil & spray with cooking spray. Place 1 breast at a time in pretzel crumb bag and shake well. Place on cooking sheet and spray each breast with spray. Bake till golden brown flip the chicken about 12 min to brown on both sides. Cook till thermometer reads 170. Aprox. 25 min. Serve with Dipping Sauce on top of chicken.
Do you have a favorite recipe that you use with our mustards?