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Categories:Viewed: 86 - Published at: 5 years ago
Ingredients
- 6 hard-boiled eggs
- 4 tablespoons sour cream
- 2 teaspoons yellow mustard
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup onion, chopped
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon paprika
Method
- Slice eggs in half lengthwise.
- Remove yolks and put in a bowl and mash with a fork.
- Set egg whites aside.
- To the egg yolks, add sour cream, mustard and salt and mix till creamy.
- Fill the egg whites with this mixture and set aside.
- In a small saucepan, saute the onions in the butter until tender.
- Add the soup and sour cream and mix well.
- Pour half of soup into an ungreased, shallow baking dish.
- Arrange stuffed eggs over the sauce.
- Spoon remaining sauce on top and sprinkle with the cheese and paprika.
- Cover and refrigerate overnight.
- The next morning take dish out of refrigerator for at least 30 minutes before baking.
- Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.
