Type what you have

Ingredients

• ✓ yellow mustard
• beet
• potato
• carrot
• mayonnaise

Instructions

1. 1 Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
2. 2 Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

By eLi

Ingredients

• ✓ yellow mustard
• beef hot dog
• hot dog bun
• ketchup
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare your child's lunch box by packing hot dog bun, ketchup, mustard, and Cheddar cheese.
3. 3 Preheat your child's insulated beverage container by filling it with boiling water. Let stand for 15 to 20 minutes. I put the kettle on when I get up and let it heat while the kids get ready for school. Right before they leave, dump out water and replace with more boiling water. The preheating keeps it hot for a longer time. Place hot dog into the water and close the lid.
4. 4 When your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. Top with ketchup, mustard, and cheese to make a hot lunch from home.

By Lorrie

Ingredients

• ✓ yellow mustard
• tuna
• egg
• celery
• salad dressing
• sweet pickle relish
• worcestershire sauce

Instructions

1. 1 Combine tuna, eggs, and celery in a medium bowl. Stir in salad dressing, relish, mustard, and Worcestershire sauce until well combined.

By DELANIA

Ingredients

• ✓ yellow mustard
• egg
• sweet onion
• mayonnaise
• dill pickle relish
• hot sauce
• salt
• black pepper

Instructions

1. 1 Combine eggs and onion in a bowl. Add mayonnaise, relish, mustard, and hot sauce. Mix until ingredients are well combined. Season with salt and pepper.
2. 2 Chill in the refrigerator for 2 hours before serving.

By Pam Beihoff-Nau

Ingredients

• ✓ yellow mustard
• hot dog
• cheddar cheese
• bacon
• toothpick
• hot dog bun
• dill pickle

Instructions

1. 1 Gather the ingredients. Preheat grill for medium heat and lightly oil the grate.
2. 2 Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
3. 3 Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
4. 4 Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
5. 5 Place each cooked hot dog onto a bun and top with 2 pickle slices.

By Rebekah Rose Hills

Ingredients

• ✓ yellow mustard
• bread
• baked bean
• pork
• luncheon meat
• american cheese
• ketchup

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
2. 2 Place the bread onto a baking sheet. Spread the baked beans with pork onto each slice of bread, then cut the luncheon meat into 8 slices, and place a slice on each piece of bread. Cover with a slice of cheese, then add a dollop of ketchup and mustard to each. Broil in preheated oven until the edges of the bread have toasted and the cheese is melted and golden.

By Dawn Starr

Ingredients

• ✓ yellow mustard
• tuna
• onion
• mayonnaise
• sweet pickle relish
• salt
• black pepper
• avocado
• everything bagel seasoning

Instructions

1. 1 Mix tuna, onion, mustard, mayonnaise, relish, salt, and pepper together in a small bowl.
2. 2 Put mixture on top of the avocado and garnish with bagel seasoning.

By Gillian Rajchel

Ingredients

• ✓ yellow mustard
• meatloaf
• margarine
• bread
• ketchup
• cheddar cheese

Instructions

1. 1 Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
2. 2 Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
3. 3 Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.

By Kitchen Kitty

Ingredients

• ✓ yellow mustard
• chicken breast
• elbow macaroni
• egg
• mayonnaise
• sugar
• white vinegar
• onion salt
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
2. 2 While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
3. 3 At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
4. 4 Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs.
5. 5 Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in diced eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for at lest 1 hour, or up to 8 hours or overnight before serving.

By Lori Roper

Ingredients

• ✓ yellow mustard
• olive oil
• ground venison
• jalapeno pepper
• ketchup
• garlic
• molasses

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.

By Zacktheperson

Ingredients

• ✓ yellow mustard
• small seashell pasta
• mayonnaise
• white vinegar
• white sugar
• salt
• black pepper
• onion
• celery
• green bell pepper
• carrot
• ham

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
2. 2 To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
3. 3 Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.

By Sean

Ingredients

• ✓ yellow mustard
• onion
• white sugar
• apple cider vinegar
• canola oil
• salt
• celery seed
• black pepper
• spinach
• herb-seasoned stuffing mix
• egg
• bacon

Instructions

1. 1 Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
2. 2 Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

By Bmlove

Ingredients

• ✓ yellow mustard
• mostaccioli pasta
• vegetable oil
• vinegar
• white sugar
• onion
• cucumber
• pimento
• garlic powder
• parsley
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.

By JAN

Ingredients

• ✓ yellow mustard
• whole wheat elbow macaroni
• mayonnaise
• white sugar
• white vinegar
• salt
• black pepper
• onion
• green bell pepper
• red bell pepper
• celery
• carrot
• pimento pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
2. 2 Mix together mayonnaise, sugar, vinegar, mustard, salt, and black pepper in a large bowl. Stir in macaroni, onion, bell peppers, celery, carrot, and pimento peppers until well combined. Cover and refrigerate for at least 4 hours or overnight before serving.

By MakeItHealthy

Ingredients

• ✓ yellow mustard
• egg
• avocado
• green onion
• paprika
• salt
• black pepper

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
2. 2 Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

By Kelly MacDonald

Ingredients

• ✓ yellow mustard
• sugar
• olive oil
• white vinegar
• onion juice
• salt
• onion powder
• spinach
• jicama
• onion
• bacon bit
• sesame seed
• pine nut

Instructions

1. 1 Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
2. 2 Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
3. 3 Pour olive oil dressing over the salad; toss to combine.

By male

Ingredients

• ✓ yellow mustard
• mayonnaise
• green onion
• black pepper
• paprika
• avocado
• black salt
• potato bread

Instructions

1. 1 Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
2. 2 Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.

By tried2bmerciful

Ingredients

• ✓ yellow mustard
• tuna
• salad dressing
• tomato relish
• celery seed
• onion powder
• salt
• black pepper

Instructions

1. 1 Mix tuna, salad dressing, mustard, relish, celery seed, onion powder, salt, and pepper together in a bowl.
2. 2 Place in the refrigerator for 1 hour.

By BREWHONKEY

Ingredients

• ✓ yellow mustard
• fingerling potato
• salad dressing
• sour cream
• onion
• parsley
• chive
• sweet pickle relish
• dill pickle relish
• sugar
• thai basil
• celery seed

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
2. 2 Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

By Eleanor Price

Ingredients

• ✓ yellow mustard
• potato
• onion
• salt
• black pepper
• vegetable stock
• vinegar
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
2. 2 Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

By Puppyfood

Ingredients

• ✓ yellow mustard
• potato
• egg
• black olive
• green olive
• dill pickle
• sweet onion
• mayonnaise

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Ingredients

• ✓ yellow mustard
• mayonnaise
• bacon
• cheddar cheese
• dill pickle relish
• pepperoncini
• red pepper
• salt
• turkey

Instructions

1. 1 Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.

By The Copes

Ingredients

• ✓ yellow mustard
• chicken wing
• garlic powder
• onion powder
• black pepper
• seasoned salt
• monosodium glutamate
• all-purpose flour
• oil

Instructions

1. 1 Season chicken wings on both sides with garlic powder, onion powder, pepper, seasoned salt, and MSG.
2. 2 Use a basting brush to coat each wing with a thin layer of mustard. Pour flour into a plastic bag, add chicken, and shake to coat.
3. 3 Heat oil in a deep fryer or heavy skillet to 350 degrees F (175 degrees C).
4. 4 Cook chicken in hot oil until no longer pink and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on a paper towel-lined plate. Allow to cool for 5 minutes before serving.

By Othasha Thomas

Ingredients

• ✓ yellow mustard
• mayonnaise
• green onion
• salt
• garlic powder
• paprika
• black pepper
• egg

Instructions

1. 1 Combine mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper in a bowl until smooth. Add eggs; gently stir until coated in mayonnaise mixture.

By Angela

Ingredients

• ✓ yellow mustard
• cooking spray
• ham
• swiss cheese
• hawaiian bread roll
• butter
• brown sugar
• worcestershire sauce
• poppy seed

Instructions

1. 1 Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of each bread roll and cover with tops; arrange rolls in an even layer on the prepared sheet.
2. 2 Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl; spoon over sandwich tops. Let sit for 10 minutes or up to 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Bake in the preheated oven, uncovered, until golden on top and cheese is melted, about 12 to 18 minutes.

By Saltair4

Ingredients

• ✓ yellow mustard
• egg
• mayonnaise
• green onion
• lemon
• mustard
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Combine mayonnaise, green onions, lemon juice, Dijon mustard, and yellow mustard in a large bowl until well combined.
3. 3 Chop eggs into big chunks; add to the bowl with dressing. Gently stir until evenly combined; season with salt and black pepper.

By luckyjen7

Ingredients

• ✓ yellow mustard
• cauliflower
• egg
• mayonnaise
• dill pickle relish
• green onion
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes.
2. 2 Combine cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and black pepper in a bowl.

By SHAUNH

Ingredients

• ✓ yellow mustard
• elbow macaroni
• colby jack cheese
• dill pickle
• albacore tuna
• mayonnaise
• dill pickle juice
• salt
• black pepper

Instructions

1. 1 Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.
2. 2 Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
3. 3 Cover bowl; refrigerate before serving, at least 30 minutes.

By NERDYCHEESECAKE

Ingredients

• ✓ yellow mustard
• egg
• mayonnaise
• brown mustard
• black pepper
• white vinegar
• white sugar
• sweetened condensed milk
• paprika
• black olive

Instructions

1. 1 Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

By Joy

Ingredients

• ✓ yellow mustard
• russet potato
• egg
• mayonnaise
• green olive
• gherkin
• celery
• onion
• salt
• green bell pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.
3. 3 Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes.
4. 4 Remove eggs from hot water; cool under cold running water. Peel and slice eggs; reserve 1 attractive slice for garnish.
5. 5 Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl; add mayonnaise mixture and gently toss until ingredients coated. Season with salt.
6. 6 Top salad with bell pepper slices; place reserved egg slice in the center. Chill until ready to serve.

By Susie