One Bottle, Endless Possibilities.

Three Delicious Ways to Use Jalapeño Honey Mustard with Eggs

Eggs and mustard have always been a natural pairing. Deviled eggs, egg salad, breakfast sandwiches, mustard brings the acidity and sharpness that keeps rich eggs from feeling too heavy.

Our Wisconsin Bee Company Jalapeño Honey Mustard takes that familiar combination in a slightly different direction. The honey adds a touch of sweetness, while the jalapeño brings just enough heat to make things interesting without overpowering everything else on the plate.

That makes it surprisingly versatile in egg dishes. We put together three recipes that show off different sides of the mustard: a bold egg salad sandwich with pickle brine, dill and furikake; a sweet-and-spicy take on classic deviled eggs; and a simple breakfast toast with avocado and a runny egg. None of them are complicated. They’re just really good excuses to keep a bottle of Jalapeño Honey Mustard in the refrigerator.

Jalapeño Honey Mustard Egg Salad Sandwich

There are plenty of ways to make egg salad, but this version has a little more personality than the standard picnic-table recipe. Pickle brine adds acidity, fresh dill gives it brightness, red onion adds a little crunch, and our Jalapeño Honey Mustard replaces traditional Dijon while adding sweetness and a gentle kick of heat. The finishing touch is furikake, the Japanese seasoning blend commonly made with seaweed, sesame seeds and other savory ingredients. Sprinkled over the top, it adds saltiness, crunch and another layer of flavor that works surprisingly well with creamy egg salad.

Ingredients

• 6 large hard-boiled eggs

• 3 tablespoons mayonnaise

• 1½ tablespoons Wisconsin Bee Company Jalapeño Honey Mustard

• 1 teaspoon pickle brine

• 2 tablespoons finely diced red onion

• 1 tablespoon chopped fresh dill

• Salt, to taste

• Freshly ground black pepper, to taste

• Furikake, for finishing

• 4 slices good sandwich bread, sourdough or brioche

• Optional lettuce or arugula

Directions

Peel the hard-boiled eggs and roughly chop them into a medium bowl. We like to leave a few larger pieces rather than completely mashing them, which gives the finished egg salad a little more texture. Add the mayonnaise, Jalapeño Honey Mustard and pickle brine, then gently stir everything together. Fold in the red onion and fresh dill and season with salt and plenty of black pepper.

Taste before adding anything else. Depending on the pickle brine and furikake you use, you may find that it needs very little additional salt. Toast the bread lightly, then pile the egg salad onto one slice. Add lettuce or arugula if you’d like, then finish the egg salad itself with a generous shake of furikake before closing the sandwich. The result is creamy, tangy, slightly sweet and savory with just enough jalapeño heat underneath it all.

Makes: 2 generous sandwiches

Jalapeño Honey Mustard Deviled Eggs

Deviled eggs are one of those foods that rarely need much improving, but mustard has always been an important part of what makes the filling work. Swapping ordinary mustard for Jalapeño Honey Mustard adds a subtle sweetness and a little heat while keeping the creamy, tangy character everyone expects from a deviled egg. These would be right at home at a family gathering, football party, holiday table or any other occasion where a dozen deviled eggs somehow disappear in about five minutes.

Ingredients

• 6 large hard-boiled eggs

• 3 tablespoons mayonnaise

• 1½ tablespoons Wisconsin Bee Company Jalapeño Honey Mustard

• 1 teaspoon pickle brine or apple cider vinegar

• Pinch of salt

• Freshly ground black pepper

• Paprika, for finishing

• Chopped fresh chives, optional

• Thinly sliced jalapeño, optional

Directions

Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small bowl, arranging the egg whites on a serving plate. Mash the yolks with a fork until they are finely crumbled. Add the mayonnaise, Jalapeño Honey Mustard and pickle brine, then stir until the filling is smooth and creamy. Season lightly with salt and black pepper.

Spoon the filling back into the egg whites or pipe it in if you want them to look a little more polished. Finish each egg with a dusting of paprika. Chopped chives add a nice fresh note, and a paper-thin slice of jalapeño on top is a good option for anyone who wants a little more heat. They still taste like the deviled eggs you know—just with a sweet Wisconsin Bee Company twist.

Makes: 12 deviled egg halves

Jalapeño Honey Mustard Breakfast Toast

The third recipe might be the simplest, but it could easily become the one you make most often. Rich avocado, a fried egg and Jalapeño Honey Mustard work especially well together because each ingredient brings something different. The avocado is creamy, the egg yolk is rich, the mustard provides acidity and heat, and the honey rounds everything out with just enough sweetness. Add bacon or sharp cheddar and it becomes a serious breakfast. Leave them off and you still have something you can put together in just a few minutes.

Ingredients

• 2 thick slices sourdough or rustic bread

• 1 ripe avocado

• 2 large eggs

• 2 teaspoons Wisconsin Bee Company Jalapeño Honey Mustard, plus more to taste

• Salt

• Freshly ground black pepper

• Optional crumbled bacon

• Optional shredded or sliced sharp cheddar

• Optional Wisconsin Bee Company honey, for finishing

Directions

Toast the bread until the edges are crisp but the center still has a little chew.

While the bread is toasting, cook the eggs however you prefer. We especially like them fried sunny-side up or over easy so the yolk stays soft. Mash or slice the avocado and divide it between the two pieces of toast. Spread or drizzle about a teaspoon of Jalapeño Honey Mustard over each piece, then place an egg on top.

Season with salt and freshly ground black pepper. From there, you can add crumbled bacon, sharp cheddar or both. For a little extra sweet-and-spicy contrast, finish the toast with the smallest drizzle of honey. Cut into it while the egg is still warm and let the yolk mix with the mustard and avocado. It’s messy in exactly the way a good breakfast should be.

Makes: 2 servings

One Bottle...

One of the reasons we love making products like Jalapeño Honey Mustard is that they can do much more than sit beside a brat or sandwich.

In these recipes, it becomes part of the dish itself. It gives egg salad enough flavor that you don’t need a long list of seasonings. It gives deviled eggs an unexpected sweet heat. And on breakfast toast, it works almost like a sauce, tying together the egg, avocado and whatever else you decide to pile on top. Once you start thinking beyond mustard as just a condiment, there are a lot of possibilities. And if you happen to find yourself making the egg salad twice in one week, we completely understand.