Mother-In-Law Eggs

Arrange the eggs in a single layer at the bottom of a medium pot and pour in enough water to submerge them by one inch. Cover the pot, bring the water to a boil over high heat, then take it off the burner and let the eggs sit in the hot water for a quarter hour. Drain the water, rinse the eggs under cold running water, peel them, and slice each in half lengthwise. Scoop the yolks into a large mixing bowl and crush them thoroughly with a fork.

Blend the mayonnaise, brown spicy mustard, hot mustard, sugar, salt, and pepper into the yolk mixture until the texture is uniform. Transfer the mixture to a quart-sized sealable plastic bag and cut off one of the bottom corners.

Pipe the yolk filling into the hollows of the egg white halves. Garnish each piece with a dash of paprika and top with half an olive.