Mother-In-Law Eggs

Mother-In-Law Eggs

84
SHORECOOK 392

"Sugar and hot mustard are the secret ingredients in this much-requested recipe for deviled eggs. Whenever my daughter-in-law throws a party, she is always asked, 'Are you having your mother-in-law's eggs?' Mothers-in-law are known to be sweet and devilish!"

Ingredients

30 m {{adjustedServings}} servings 57 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
  3. Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.
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Reviews

84
  1. 115 Ratings

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Save an extra clean-up step by putting all the ingredients to be mixed into the zip type bag, "massage" it all together and then snip a corner off & squeeze it into the egg halves.

This is a great recipe! I really enjoyed these eggs. Since my family isn't into spicy, I used regular yellow and dijon mustard instead of the spicy and hot mustards. I also skipped the pimento s...

I've only had deviled eggs a couple of times in my entire life (and have only made them myself once) so I don't have much of a reference to compare these to. I do know what I like though - and I...