Mother-In-Law Eggs – a delicious recipe with eggs, mayonnaise, brown mustard, hot mustard, white sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
274
kcal
Calories
21
g
Fat
3
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 eggs, 2 tablespoons mayonnaise, 1 tablespoon spicy brown mustard (such as Gulden's(R)), 1 teaspoon hot mustard (such as Sweet Hot Mister Mustard(R)), and more.
Yes, Mother-In-Law Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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