Deviled Eggs with Museum Mustard
Marty Martindale

Not all mustards come in a jar. Dry mustard lends an interesting heat, another avenue to explore of spicier foods:

8             Eggs, hard boiled, peeled and halved
½            Onion, finely chopped
½ cup      Butter, uunsalted, softened
¼ cup      Parsley, finely chopped
½ tsp.     Coleman’s Dry Mustard 

Place egg yolks in small bowl, add remaining ingredients and enough mayonnaise to hold mixture together.

Replace yolk mixture into egg whites.

Sprinkle with smoked paprika.

Most spice companies make a dry mustard, but the granddaddy of them all is the UK’s Coleman’s. The Coleman brand was introduced by Jeramiah Coleman  in 1814. It is now owned by Unilever and stands as one of the oldest food products still in production.

Stoke Holy Cross Mill was the home of Colman’s mustard from 1814 to 1865, when J. J. Coleman, a nephew moved the plant to Carrow, south of Norwich. A retail outlet was established in  Norwich’s art nouveau Royal Arcade where it remains today under the

After Unilever decided to cease selling from the location, the little shop’s future was taken over by the Norwich Heritage Economic & Regeneration Trust (HEART) in 2009 and preserved it as Colman’s Mustard Shop & Museum. In it, they feature Coleman’s Mustard soaps, foot soaks and bath salts, also mugs and its historic advertising memorabilia. They also sell mustard pots and locally produced condiments. The shop also participates in local heritage events



Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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