Mother-In-Law Eggs Recipe - Allrecipes.com
Mother-In-Law Eggs Recipe
  • READY IN 30 mins

Mother-In-Law Eggs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 deviled egg halves Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2010

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 Review
Dec 13, 2010

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

 
Apr 09, 2010

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!!!!!

 
Aug 02, 2010

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!

 
Apr 05, 2010

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 a deviled egg and I added horseradish along with the mustards because that was mom's secret ingredient. Thank you!

 
Apr 06, 2010

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 instead of "Sweet Hot Mr. Mustard," because thats what I had - and I simply can't pipe anything, so I just filled my eggs with my cookie scoop - but I followed the recipe otherwise. Fantastic! I wish I had more. Thanks for the recipe! ♥

 
Dec 01, 2010

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 got this whole sweet-hot thing going on. I can't have sugar and eggs are low-carb so next batch, I might leave out the sugar next time but that's a personal choice, not reflective of the recipe. I'm beginning to rethink deviled eggs....the last two recipes I made were AWESOME! NOTE: I couldn't find my cool tips to make pretty filled eggs, so I just scooped the filling into a thick freezer bag and snipped off the edge. Wa-la, instant piping bag.

 
Apr 05, 2010

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 make these for lunch today! I always make mine w/ the traditional relish and yellow mustard, but we thought these were way better than those, lol! We really loved the addition of the spicy and hot mustards and the green olive on top made these perfect! This will be my new go to recipe for deviled eggs. Thanks, SHORECOOK for a wonderfully simple and delicious recipe that has become a new favorite at my house! :)

 

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Nutrition

  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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