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Baked Stuffed Eggs

Total Time

Prep: 15 min. + chilling Bake: 25 min.

Makes

6-8 servings

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

Ingredients

  • STUFFED EGGS:
  • 8 hard-boiled large 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 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 11x7-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.

Nutrition Facts

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

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