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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Once A year I cater a mother's day brunch at a methodist preschool. This dish is always on the request list Ingredients:
6 hard-boiled eggs |
3 1/2 tablespoons sour cream |
2 teaspoons prepared mustard |
1/2 teaspoon salt |
1/2 cup chopped onion |
2 tablespoons butter |
1 (10 3/4 ounce) can cream of celery soup |
8 ounces sour cream |
1/2 cup cheddar cheese |
1/2 teaspoon paprika |
Directions:
1. slice eggs in half lengthwise.
2. remove yolks and set whites aside.
3. in a bowl mash yolks with a fork.
4. add 3 1/2 tablespoons sour cream, mustard and salt.
5. evenly fill the yolks.
6. in a saucepan saute onions in butter.
7. add soup and sour cream and mix well.
8. pour half into ungreased casserole.
9. arrange eggs over sauce.
10. spoon remaining sauce over top.
11. sprinkle with cheese and paprika.
12. bake uncovered at 350 for 30 minutes.
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