Baked Stuffed Eggs Recipe
Baked Stuffed Eggs Recipe photo by Taste of Home

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
Contest Winning Test Kitchen Approved
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 serving (1 each) equals 235 calories, 18 g fat (10 g saturated fat), 252 mg cholesterol, 580 mg sodium, 6 g carbohydrate, 1 g fiber, 10 g 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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Reviewed Dec. 4, 2015

"These are absolutely fabulous!!!"

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."

Reviewed Sep. 10, 2013

"this recipe is awesome"

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!"

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?"

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