A little history lesson on Colman's Mustard before we get to the recipe.
Jeremiah Colman began making mustard at a water mill near Norwich. To create a tangy flavour, he blended brown mustard with white mustard. Jeremiah founded Colman's of Norwich in 1814. From 1855 the firm introduced its distinctive yellow packaging and bull's head logo, and in 1866 was granted the Royal Warrant as manufacturers of mustard to Queen Victoria. Her Majesty’s household still uses Colman’s today. A word of caution: this is a ZIPPY mustard. Try a taste before adding to the egg mixture. Adjust amount to your taste level.
When I make deviled (or stuffed) eggs, I always boil an extra egg to finely chop to assure there's lots of filling for the egg halves.
7 eggs, boiled, peeled and halved, yolks removed to a medium sized bowl
1/4 cup mayo (more or less)
1 T. Colman's Mustard
2 T. sweet pickle relish
salt & pepper
Mash the yolks and the extra egg until smooth. Blend in mayo, mustard, pickle relish and S and P to taste.
Fill egg whites and garnish with parsley.