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It’s baseball season! Which means it’s grilling season! Which means…it’s mustard season! Right?
You’d think with all the time we spend at the ballpark eating hot dogs, we would get tired of them. But nope. I still grill them up at home, too.
Took forever to get my kids on board with chicken and burgers, but hot dogs were immediate. Seems that way with a lot of kids – maybe because they’re soft and easy to chew? Who knows.
But for us, they wouldn’t be complete without mustard.
And there’s a new one in town, friends. New Heinz® Yellow Mustard. Available in 8, 14, and 20 ounce bottles, it launched in February at Walmart, and of course sits on the shelf next to the other condiments and America’s favorite Heinz ketchup.
Aren’t near a Walmart? Don’t fret. Heinz Yellow Mustard is also available at other major retailers nationwide.
Heinz Yellow Mustard is 100% natural, made from stone-ground mustard seeds, and a blend of spices and vinegar, for the perfect balance of tang. My mouth is watering just writing that!
I originally bought the 8 ounce, because, well, it’s cute and perfectly portable. But I blew threw it, so I went back and bought a bigger size container.
It’s crazy good on grilled chicken, burgers, salmon, vegetables, in potato salad, on sandwiches, of course hots dogs, and one of my favorite outdoor picnic and summertime foods – egg salad.
This is my go-to egg salad. It’s simple and easy, tangy from the mustard, but slightly sweet, too. And gets the slight crunch from dill pickles (which I love), instead of celery (which I hate.) I make it so much, I never refer to the recipe anymore.
What’s your favorite way to use mustard?
- 8 large eggs
- 1 large dill pickle, diced small
- 2 teaspoons dill pickle juice
- 2 tablespoons mayonnaise
- 3 teaspoons yellow mustard
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- Place the eggs in a single layer at the bottom of a medium pot. Cover with 1-2 inches of cold water. Heat the pot on high and bring the water to a rolling boil. Turn off the heat, keep the pan on the burner, cover, and let sit for 11 minutes.
- Drain out the hot water and run cold water over the eggs (this will cool them quickly and prevent further cooking. Alternatively, you can move the eggs to an ice bath with a slotted spoon.)
- When the eggs are cool to the touch, peel, then dice.
- Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs.
- Serve as a side or on rolls and enjoy!
If you want to make the hard boiled eggs ahead of time, you can store them in a tightly sealed container and place in the refrigerator up to 5 days.