Mother-In-Law Eggs

Mother-In-Law Eggs

84
SHORECOOK 403

"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 servings 57 cals
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Original recipe yields 12 servings

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Nutrition

  • 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.

Reviews

84
  1. 116 Ratings

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Most helpful

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.

Most helpful critical

For me, it was like squirting brown mustard into my mouth directly from the bottle! Just not my style I guess.

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...

Oh My. . . .Yum! If you are a deviled egg fan than I would double this recipe. I had to make a second batch because the first batch never made it out of my kitchen. First time using sugar in ...

I love deviled eggs and I hate making them, but I am in training to be the sweetest and most devilish mother-in-law ever, so I thought I had better give these a whirl. I had to use HOT mustard i...

We LOVED THESE! I didn't even realized that your recipe got published (CONGRATULATIONS!!!!) until I saw SunnyPie's mouth-watering picture this morning. I had everything on hand and knew I HAD to...

Awesome, shorecook! I made this recipe exact, only leaving off the olives only because we don't like them. I made these early this morning to use up the remaining eggs before shopping day. It's ...

I took 72 of these eggs to a party ~ yes 6 dozen deviled eggs... They lasted 1 hour. I've been asked for the recipe so many times that I now go to parties with copies of the recipe.

These were fantastic! I took them with us to a cookout yesterday. I made them exactly as written using hot mustard from a chinese restaurant and to keep with the spicy theme I use hot hungarian ...