Baked Stuffed Eggs Recipe

Name: Baked Stuffed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 8 hard-boiled large eggs; 3 to 4 tablespoons sour cream; 2 teaspoons prepared mustard; 1/2 teaspoon salt; 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

Servings: persons

8 hard-boiled large eggs
3 to 4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
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

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 350u00b0 for 25-30 minutes or until heated through. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 hard-boiled large eggs, 3 to 4 tablespoons sour cream, 2 teaspoons prepared mustard, 1/2 teaspoon salt, and more.

Yes, Baked Stuffed Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Eggs

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