Mother-In-Law Eggs

Mother-In-Law Eggs

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"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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30 m servings 57 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 117 Ratings

Most helpful positive review

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

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

Most helpful
Most positive
Least positive

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...

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.

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 ...

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 ...

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