Colman’s or Keen’s. Nuclear, in other words.
don’t forget the horseradish
Sounds like the “Eggs Piz Gloria” James Bond eats in On Her Majesty’s Secret Service.
And yes, strong Cheddar cheese and onions on buttered rustic bread make a superb sandwich!
But this is another reason why Montréal bagels are better than the New-Yorkais. Not just wood-fired, handmade, honeyed and fresh - but thinner to allow pleasing sandwich to bread ratios.
English mustard is very strong. American tourists in the UK have been known to liberally plaster it on their food, then scream, double up and clutch their throats.
English mustard is a whole 'nother world of mustard. Use it conservatively; if used like Americans use mustard (i.e. slathered on), it is painful. Used conservatively, it is tasty. I like it with ham, but only a little at a time.
Think of English mustard as you would wasabi. A half-forkful of horseradish enhances a slice of prime rib of beef; a half-forkful of wasabi renders anything inedible. That’s pretty much English mustard. It is that strong.
Who says English cuisine is bland? It cannot be, if English cuisine includes English mustard.
Thanks for that, and to @silenus, for edumacating me on what English mustard is.
Your last post reminded me that I had hardboiled a couple of eggs last night and put therm in the fridge for exactly the purpose of trying out your little recipe. I peeled the eggs just now, cut them up, and mashed them with a tablespoon of Hellman’s mayo and a little more than a teaspoon of Dijon (the only mustard I currently have).
I put it away in the fridge to make an egg salad sandwich or two for lunch tomorrow, but I did taste it and it was very good. I think I probably used a bit too much Dijon but no matter. The green onions were a nice touch. It might be even better tomorrow when the flavours have melded.
One of the differences between the Maille brand Dijon I mostly use compared to Grey Poupon (because Maille is more readily available) is that Maille already has a horseradish-ey kind of kick to it, while Grey Poupon is slightly more subtle. It’s why I prefer Maille on roast beef and Montreal smoked meat sandwiches. For my taste, that’s all the horseradish I need in egg salad.
Just made a sandwich with half of it. I don’t know why I thought I used too much Dijon – now that the flavours have blended I can barely taste it. It’s a very nice egg salad. I’ll pick up some English mustard next time if I can find any, just to try.
Rye bread (or Pumpernickel) makes everything better.
nemozilch, welcome to The Dope.
The first time I was abroad (1975), I went with my group to a Parisian cafe for breakfast. Back then, the exchange rate was around four French Francs to the US dollar.
When I saw the cafe was selling “hot dogs” (four wieners inside a baguette, topped with melted Gruyere cheese) for four Francs, I ordered one immediately and took it back to our table. The only condiment available was English-style mustard, so I slathered it on liberally before taking a big bite.
A French family at a different table was watching every move I made, and they thought it was hysterically funny when the fumes from the mustard started erupting through my nose. They laughed out loud when I jumped up and said “I gotta get a Coke!”
Or not. 
It was a constant, on my Grandmother’s dinner table, when I was a boy, and I still adore it today. 
Judging by how hard they are to find in the greater Cleveland area, I would add the Muffaletta. Fortunately the only one I can find on the entire west side is at Gentile’s in Parma, not too far from me. They use their own sandwich loaf instead of the round version in the New Orleans classic but damn! The toasted bread is crunchy and throws crispy shards all over when you bite it. It is simply heaven on a bun. I like it with extra olive salad.
Hmm, you can get muffalettas at several places in Dallas. Jason’s Deli, Jimmy’s Food Store (the perfect ones, IMHO), heck Schlotzky’s is basically a fast food muffaletta.
A church in our area feeds homeless folks and occasionally asks the volunteers who prep the meals to make Sloppy Joe’s. In fact my wife makes them and received praise for their taste, She always makes more than is asked so we (the family) eat them as well,
I think that depends on one’s area. Still plenty popular in New Orleans and, here in the DC area, the deli counter at Harris Teeter sometimes has an Italian panini that is practically the same thing. I’ve only seen it in one location, though, and have not been there in a long time.
I used to work within walking distance from there and typically had to divide that sandwich into at least two meals.
Thanks for the tip. The supermarket I was in today didn’t have it, at least not among the many prepared mustards they stocked. But one of the major supermarket chains does carry Keen’s. It’s not labeled as “English mustard” but it does say “hot mustard” and the label has a picture of flames! 
I must get some! One of the restaurants around here famous for their roast beef serves it with fiery hot horseradish, much hotter than the “hot” horseradish you can normally buy, and I love it! I’m also a big fan of wasabi.
As I have told before:
I’m English. I have (I just checked) five jars of mustard in the house. All five are (I didn’t need to check) French.
Hey, I don’t want to put you off, it’s always great to try new things. But as others have noted, English mustard is all about heat; and (IMHO) nothing much else.
j
Not much of a risk to try, and as in the examples of the fiery horseradish and wasabi, I do like hot stuff. Sometimes a small amount of a very hot condiment has a different and more interesting effect than a larger amount of something milder. I’m pretty sure that Maille Dijon will remain my standard mustard for most things regardless.