Mother-In-Law Eggs
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!
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tbsp McCaffrey spicy brown mustard
- 1 tsp McCaffrey siracha mustard
- 1 tsp white sugar
- salt and pepper to taste
- 1 pinch paprika for garnish
- 6 each pimento-stuffed green olives, cut in half
Instructions
- Place eggs into a medium saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water, then peel and halve eggs lengthwise. Scoop yolks into a large bowl; mash yolks with a fork.
- Stir mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into mashed yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
- Squeeze yolk mixture into egg white halves. Sprinkle each stuffed egg with paprika and top with an olive half.
