If you can’t find the Datil Dew Burgundy Mustard, use any mustard with chile peppers in it.
12 hard cooked eggs
1/4 to 1/3 cup Datil Dew Burgundy Mustard
1/4 to 1/3 cup mayonnaise
Salt and pepper to taste
Peel the eggs and split them in half lengthwise. Scoop out the yolks and combine them in a bowl with the mustard, mayonnaise, and salt and pepper. Mix until smooth. Spoon the mixture into the egg halves or place the mixture into a quart-sized plastic bag. Clip off one corner of the bag and pipe the mixture into the eggs.