Baked Stuffed Eggs
8 hard boiled eggs
3 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 cup finely chopped onion
2 tablespoons butter
10 ounces condensed cream of mushroom soup
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika
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 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 11x7x2″ 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 350ºF for 25-30 minutes or until heated through. Serve immediately.