Mother In Laws Eggs Recipes

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MOTHER-IN-LAW EGGS



Mother-In-Law Eggs image

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!

Provided by SHORECOOK

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 8

6 eggs
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard (such as Gulden's®)
1 teaspoon hot mustard (such as Sweet Hot Mister Mustard®)
1 teaspoon white sugar
salt and pepper to taste
1 pinch paprika for garnish
6 pimento-stuffed green olives, cut in half

Steps:

  • 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.
  • 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 : Calories 58.1 calories, Carbohydrate 0.9 g, Cholesterol 93.4 mg, Fat 4.7 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.7 g

MOTHER-IN-LAW EGGS



MOTHER-IN-LAW EGGS image

Categories     Egg

Number Of Ingredients 8

6 eggs
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard (e.g. Gulden's)
1 teaspoon hot mustard (e.g. Sweet Hot Mister Mustard)
1 teaspoon white sugar
1 recipe (to taste) salt and pepper
1 recipe (for garnish/optional) paprika
6 pimento-stuffed green olives, cut in half

Steps:

  • 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.
  • 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.

RANCH EGG SALAD



Ranch Egg Salad image

Provided by Molly Yeh

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

3/4 cup mayonnaise
1/4 cup Ranch dressing
2 teaspoons pickle brine, plus more as needed
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, more if desired
Freshly ground black pepper
8 large eggs or equivalent, hard boiled, peeled
Matzo crackers, for serving
Persian cucumbers, quartered lengthwise, for serving
Radishes, halved, for serving
Watermelon radish, sliced, for serving
Snap peas, for serving
Carrots, trimmed and cut into sticks, for serving
Celery, trimmed and cut into sticks, for serving

Steps:

  • In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

SON-IN-LAW EGGS



Son-in-law eggs image

These sweet yet tangy eggs make a wonderful buffet party dish

Provided by John Torode

Categories     Buffet, Canapes

Time 40m

Yield Serves 6 with other dishes

Number Of Ingredients 9

10 eggs
140g palm sugar or light muscovado sugar
100ml fish sauce
1 tbsp tamarind paste
groundnut or vegetable oil , for frying
4 shallots , thinly sliced
4 garlic cloves , thinly sliced
6 red chillies , thinly sliced
large bunch coriander , chopped

Steps:

  • Put the eggs into a pan of cold water and bring to the boil. Time 8 mins from boiling. Cool under running water, then peel. Meanwhile, combine the sugar, fish sauce and tamarind in a pan. Heat gently until the sugar has dissolved, skimming the top if you need to. Check the taste, it should be sweet and sour. Adjust with sugar, fish sauce or tamarind if you need to.
  • Meanwhile, heat a 5cm depth of oil in a wok or large frying pan. Once shimmering, add the shallots, garlic and chillies. Fry for 1 min or until golden and crisp. Drain on kitchen paper. Can be done a few hrs ahead. Fry the eggs for 3-4 mins or until the outsides take on tinges of golden brown. Remove from oil and drain.
  • To serve, quarter the eggs and place in a serving dish. In a separate bowl, combine the coriander with the crisp chilli, garlic and shallots. Mix well. Pour the sauce and coriander mix over the eggs and serve.

Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 27 grams sugar, Protein 15 grams protein, Sodium 3.63 milligram of sodium

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