Baked Stuffed Eggs

By carol gorman

Ingredients

• STUFFED EGGS:
• SAUCE:6-8 ServingsPrep: 15 min. + chilling Bake: 25 min.Ingredients
• 8 hard-cooked eggs
• 3 to 4 tablespoons sour cream
• 2 teaspoons prepared mustard
• 1/2 teaspoon salt

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

6-8 ServingsPrep: 15 min. + chilling Bake: 25 min.Ingredients

STUFFED EGGS:
8 hard-cooked eggs
3 to 4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt

SAUCE:
1/2 cup chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika
Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Stuff or pipe into egg whites; set aside.
In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11-in. x 7-in. baking pan.
Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 235 calories, 18 g fat (10 g saturated fat), 252 mg cholesterol, 580 mg sodium, 6 g carbohydrate, 1 g fiber, 10 g protein.
Baked Stuffed Eggs published in Country Woman March/April 1995, p33