Rating: 4.5 stars
136 Ratings
  • 5 star values: 107
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

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!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 deviled egg halves
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.

Nutrition Facts

58 calories; protein 3.3g; carbohydrates 0.9g; fat 4.7g; cholesterol 93.4mg; sodium 160.4mg. Full Nutrition
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