After good memories of eating mustard eggs on a spinach salad at a local restaurant, I used a recent glut of eggs to make some.
The children helped me peel the eggs, a first for Ben. He's peeling, not kissing, the egg.
My husband stirred up the mustard glop, using this recipe.
Then we had to wait three days.
We ate them for lunch, but they were too vinegary! I wanted them to be mustardy, so I was really disappointed.
Another day, I used the remaining two eggs to make egg salad sandwiches with watercress. I've found that actually mixing the minced greens - spinach, watercress, lettuce, what have you - into a sandwich spread makes it easier for children to manage and eat; we try to avoid The Terrible Drama When the Sandwich Falls Apart at our house.
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