Really? Dijon has a much stronger taste than other mustards I've tried, which I can only describe as bleach. It has sort of the same flavor as wasabi, which can certainly be used to open the nostrils.
Wasabi tastes like horseradish (both are roots), not mustard (a seed.)
A stupid story that probably explains more about me than I care to admit. I was making an egg sandwich one day and accidentally grabbed the horseradish sauce instead of mayonnaise, took a bit bite, and thought "hmm... that's funny, my mayonnaise must have gone off." this is where any sane person would stop and verify, but me, being me, went "better make sure" and took another bite. At which point I hunted down the container I used found out I had used horseradish sauce, decided it was actually pretty good and have been using it on my egg sandwiches ever sense.
They're from the same family though, and share the compound[1] that makes them hot.
Haha! It's true - a coke spoon looks just like a mustard spoon, but a bit smaller. Typically they're both silver (or plate).
Fresh horseradish sauce is something that most people haven't encountered; most horseradish sauce comes in jars from supermarkets, and is tame stuff. If you make your own from fresh horseradish, have a glass of cold water to hand. It's in a different part of the Scoville Scale.
I've had a few which were very mild, like Edmond Fallot, and one which was a bit stronger but still mild like Grey Poupon. Especially the Grey Poupon was perfect for this grilled ham I like to have in a sandwich.
Of course, now that I found a new favorite mustard, it's sold out due to the mentioned shortage on mustard seeds...
If you're using similar quantities as you would use for American/hot-dog mustard, you're just using too much of it. Use a small amount, spread thinly.