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Baked Stuffed Eggs Recipe

Baked Stuffed Eggs Recipe

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. YIELD:6-8 servings

Ingredients

  • STUFFED EGGS:
  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Baked Stuffed Eggs

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MY REVIEW
cbenne12
Reviewed Dec. 4, 2015

"These are absolutely fabulous!!!"

MY REVIEW
dverzic
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."

MY REVIEW
vishaljn
Reviewed Sep. 10, 2013

"this recipe is awesome"

MY REVIEW
s_pants
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!"

MY REVIEW
sarahautumn
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?"

MY REVIEW
kgodwin68
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."

MY REVIEW
KY_Cook
Reviewed Oct. 16, 2010

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

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