Baked Stuffed Eggs Recipe
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Baked Stuffed Eggs Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 each: 235 calories, 18g fat (10g saturated fat), 252mg cholesterol, 580mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 10g protein.


  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.
Originally published as Baked Stuffed Eggs in Country Woman March/April 1995, p33

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cbenne12 User ID: 7424916 238725
Reviewed Dec. 4, 2015

"These are absolutely fabulous!!!"

dverzic User ID: 762717 220997
Reviewed Feb. 20, 2015

"I made this for a meatless Friday in Lent. It was tasty, but needed more substance. I think it would be good served over toasted English muffins with maybe some bacon mixed in. I would make it again."

vishaljn User ID: 7396308 14291
Reviewed Sep. 10, 2013

"this recipe is awesome"

s_pants User ID: 174050 4293
Reviewed Jul. 23, 2011

"Nice, different way to serve eggs to company. I doubled the recipe, so it takes some time to get all the eggs peeled!"

sarahautumn User ID: 2839625 21309
Reviewed Jun. 10, 2011

"Havent made it yet , looks great. See it calls for 8 eggs in picture looks like you used 12 ? do you use all 16 halves?"

kgodwin68 User ID: 5325885 11277
Reviewed Oct. 20, 2010

"I have made this dish for years. It is really nice on a holiday morning. My family loves it and there are no leftovers."

KY_Cook User ID: 1619535 7600
Reviewed Oct. 16, 2010

"I think this is both a beautiful impressive entree and a fantastic meal for anytime."

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