Hot Mustard Deviled Eggs

• 12 large eggs
• 1 tablespoon True’s Gourmet Hot Mustard
• 1/3 cup mayonnaise
• 1 tablespoon minced shallot 
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

1. Add an inch of water to a saucepan, insert a steamer basket, and bring to a boil.
2. Add eggs, cover, and steam for 15 minutes.
3. Transfer to cold water, then peel.
4. Halve the eggs lengthwise, remove yolks, and place them in a bowl.
5. Arrange whites on a serving platter. Mash yolks with True’s mustard, mayo, shallot, salt, and pepper, adjusting mayo for creaminess.
6. Spoon or pipe filling into whites and garnish as desired.

Classic French Tomato Mustard Tart

• 2 pounds heirloom or beefsteak tomatoes
• 2 teaspoons kosher salt
• 1 sheet frozen puff pastry, thawed
• 2 tablespoons True’s Gourmet Mustard
• 2 cups grated Comté or Gruyere cheese, divided
• 2 tablespoons dry bread crumbs
• 2 tablespoons dried Herbs de Provence
• Salt and freshly ground black pepper, to taste
• Fresh thyme sprigs

1. Slice tomatoes, salt both sides, and let drain on a cooling rack for 1 hour.
2. Preheat oven to 425°F and position a rack in the middle.
3. Butter and flour a 10-inch tart pan. Fit in the puff pastry, trimming edges. Prick with a fork.
4. Spread True’s Mustard over the base, then top with 1½ cups cheese and breadcrumbs.
5. Layer tomatoes in an even, overlapping pattern, sprinkling with herbes de Provence. Repeat until all tomatoes are used. Season with salt, pepper, more herbes de Provence, and the remaining ½ cup cheese.
6. Bake 35–40 minutes, until crust is golden. Serve warm or at room temp, garnished with thyme.

True's Gourmet Chicken Pot Pie with Leeks

• 1 large egg
• 1 tablespoon water
• ½ (17.3-ounce) package frozen puff pastry sheets, thawed
• ½ cup butter
• 2 cups thinly sliced leeks
• 1 cup sliced carrots
• ½ cup all-purpose flour
• 2 ½ cups chicken stock
• 4 cups shredded cooked chicken
• ¼ cup heavy cream
• 1 tablespoon True’s Gourmet Hot Mustard
• 1 tablespoon chopped parsley
• 2 teaspoons thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

1. Roll pastry into a 12-inch square on a floured surface; cut into sixteen 3-inch squares. Set aside with egg wash.
2. In a deep 10-inch ovenproof skillet over medium-high, melt butter. Add leeks and carrots; cook, stirring, until softened, about 6 minutes.
3. Sprinkle in flour and stir constantly. Add stock and simmer until thickened. Stir in chicken, cream, mustard, parsley, thyme, salt, and pepper. Remove from heat.
4. Brush pastry squares with egg wash. Arrange over hot filling, slightly overlapping. Place skillet on a baking sheet.
5. Bake in preheated oven at 25–30 minutes until pastry is golden and filling bubbles. Let rest 10 minutes. Garnish with parsley and thyme, if desired.