Mother-In-Law Eggs

Mother-In-Law Eggs

81 Reviews 25 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  SHORECOOK

“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!”

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Adjust Servings

Original recipe yields 12 deviled egg halves



  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 (81)

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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 stuffed olives...I didn't have any, and my family doesn't care for them. I found that the best way to make a nice, smooth filling that's easy to pipe is to use my hand mixer to mash the yolks, and then beat in the other ingredients. I made one recipe the first time, and they were so good that Geranium and I just made a double batch. Thanks for sharing the recipe...these are great!!!!!



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 liked these. Unfortunately I couldn't use hot mustard as the recipe called for- Hubs wouldn't be able to eat it. So I used a couple of different spicy brown mustards. I loved the bite and tang of the mustard but I think it was the combination of the mustard AND the green olives that made these so good. In other words, these just wouldn't be the same without the green olives! And they make these look so nice and dressed up too! The only thing I didn't like, however, was that the mustards I used turned the yolk mixture an unbecoming brownish-greenish color. No fault of the recipe - I just must have chosen some weird mustards! Since I can't use the hot mustard, I think maybe next time I make these I might use half yellow mustard, just to make sure the yolks stay a pretty yellow so they look as good as they taste!

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Amount Per Serving (12 total)

  • Calories
  • 57 cal
  • 3%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 176 mg
  • 7%

Based on a 2,000 calorie diet



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