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Baked Stuffed Eggs

 Baked Stuffed Eggs
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
6-8 ServingsPrep: 15 min. + chilling Bake: 25 min.


  • 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


  • 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.
  • 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.
  • Arrange stuffed eggs over the sauce. Spoon remaining sauce on top.
  • Sprinkle with cheese and paprika. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,

2 of 2

Baked Stuffed Eggs (continued)

Directions (continued)

  • uncovered, at 350° for 25-30 minutes or until heated through.
  • Serve immediately. Yield: 6-8 servings.
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.