Baked Stuffed Eggs

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.

Fill the eggwhites, set aside.

In a saucepan, sauté onion in butter until tender.

Add soup and sour cream; mix well.

Pour half into an ungreased 11×7×2 inch 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 min. before baking.

Bake, uncovered at 350℉ (180℃) for 25 to 30 min. or until heated through.

Serve immediately.