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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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BAKED STUFFED EGGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ballard Estate in Euless, Texas in 1991. Ingredients:
8 hard boiled eggs |
3 tablespoons sour cream |
2 teaspoons mustard |
1/2 teaspoon salt |
sauce |
1/2 cup chopped onion |
2 tablespoons butter |
1 can cream of mushroom condensed soup |
1 cup sour cream |
1/2 cup grated cheddar cheese |
1/2 teaspoon paprika |
Directions:
1. Slice eggs in half from tip to bottom then remove yolks and set whites aside.
2. Crush yolks with a form the add sour cream, mustard and salt and ix well.
3. Fill egg whites with this mixture and set aside.
4. In saucepan sauté onion in butter until tender.
5. Add soup and sour cream then pour half of this mixture into baking pan.
6. Arrange stuffed eggs over sauce and cover with remaining sauce.
7. Sprinkle with grated cheese and paprika then cover with plastic wrap and refrigerate overnight.
8. Remove from refrigerator 30 minutes prior to baking then bake uncovered at 350 for 30 minutes.
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