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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I always make this for Easter mornings,with toast or hashbrowns. Ingredients:
8 hardboiled egg |
3 -4 tablespoons sour cream |
2 teaspoons dry mustard |
1/2 teaspoon salt |
1/2 cup chopped onion |
2 tablespoons butter |
1 can cream of mushroom soup |
1 cup sour cream |
1/2 cup shredded cheddar cheese |
1/2 teaspoon paprika |
Directions:
1. Slice eggs in half lengthwise, remove yolks, set whites aside.
2. In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
3. set aside.
4. In a saucepan saute onion in butter until tender.
5. Add soup and sour cream mix well.
6. Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
7. Sprinkle with cheese and paprika.
8. Cover and chill overnight.
9. Remove 30 minutes before baking.
10. Bake uncovered at 350 for 25-30 minutes.
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