• 6servings
  • 40minutes
  • 235calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓


  2. 8 hard-cooked eggs

  3. 3 to 4 tablespoons sour cream

  4. 2 teaspoons prepared mustard

  5. 1/2 teaspoon salt

  6. SAUCE:

  7. 1/2 cup chopped onion

  8. 2 tablespoons butter

  9. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  10. 1 cup (8 ounces) sour cream

  11. 1/2 cup shredded cheddar cheese

  12. 1/2 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Baked Stuffed Eggs Recipe photo by Taste of Home 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.

  2. 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.

  3. Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight.

  4. 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.


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