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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Meet the Cook: Lucky for me, the man I married was patient. As a young bride, I could hardly boil water! (Now, 42 years later, he and I have three grown daughters and six grandchildren.) This make-ahead egg dish is wonderful for potlucks. -Lorraine Bylsma, Eustis, Florida Ingredients:
stuffed eggs: |
8 hard-cooked eggs |
3 to 4 tablespoons sour cream |
2 teaspoons prepared mustard |
1/2 teaspoon salt |
sauce: |
1/2 cup chopped onion |
2 tablespoons butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1/2 cup shredded cheddar cheese |
1/2 teaspoon paprika |
Directions:
1. 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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