Baked Stuffed Eggs
Baked Stuffed Eggs recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stuffed eggs | |||
| 8 | each |
eggs
hard-boiled |
|
| 3-4 | tablespoons |
sour cream
|
|
| 2 | teaspoons |
prepared mustard
|
|
| ½ | teaspoon |
salt
|
|
| Sauce | |||
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
butter
or margarine |
|
| 10 ¾ | ounces |
cream of mushroom soup
|
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
cheddar cheese
shredded |
|
| ½ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stuffed eggs | |||
| 8 | each |
eggs
hard-boiled |
|
|
sour cream
|
|
||
| 1E+1 | ml |
prepared mustard
|
|
| 2.5 | ml |
salt
|
|
| Sauce | |||
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
butter
or margarine |
|
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
cheddar cheese
shredded |
|
| 2.5 | ml |
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.
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 11x7x2 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.
