Ingredients
STUFFED EGGS:8 hard-boiled large eggs3 to 4 tablespoons sour cream2 teaspoons prepared mustard1/2 teaspoon saltSAUCE:1/2 cup chopped onion2 tablespoons butter1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream1/2 cup shredded cheddar cheese1/2 teaspoon paprika
Preparation
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 11x7-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.
